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SAVORY MUSHROOM RISOTTO

SAVORY MUSHROOM RISOTTO

This Savory Mushroom Risotto is an Italian classic that is surprisingly easy to make allowing your oven to do most of the work.  Creamy, cheesy, and earthy from the mushrooms, serving this dish will impress even your most staunch critics!

A bowl of Italian comfort food, this Savory Mushroom RIsotto is baked in the oven for an easy, cheesy, creamy side dish.

I like to serve this with Classic Chicken Piccata, Easy Sauteed Garlic Broccolini, and Classic Tiramisu for dessert.

Risotto is one of those dishes that everyone loves to order in a restaurant but seems daunting to make it at home.  Thinking about standing over the pot of barely simmering rice and stirring endless ladles of warm broth into the rice hoping that it turns perfectly cooked and creamy sounds awful.  No wonder I only made risotto on special occasions.

Well no more.  Savory Mushroom Risotto goes into the oven to bake and gets a final vigorous stirring at the end for a dish that is actually easy enough to make on an average weeknight.

WHAT KIND OF RICE SHOULD I USE FOR RISOTTO?

Risotto is basically rice cooked in broth.  The starch from the rice is what will thicken the broth, so you’ll want to use rice with high starch content.

  1. Arborio rice is the most popular variety.  It’s a medium-grain rice with a moderate amount of starch.  It can be easily overcooked and turn mushy, but it bakes wonderfully in the oven, so it’s perfect for this recipe.
  2. Carnaroli rice, if you can find it, is the BEST rice for risotto as it maintains its shape when cooked, produces a nice creamy risotto because of the high starch content, and is easier to work with since it doesn’t turn gluey or mushy as quickly.
  3. Vialone Nano is an option if you want organic rice for risotto.  It cannot be grown with chemicals.  It’s short-grain rice with a high starch content and quick cooking time.

One type of rice that should not be used is long-grain rice like Basmati or Jasmine.  These types don’t have enough starch in them to produce the creamy, comforting texture of a great risotto.

A bowl of Italian comfort food, this Savory Mushroom RIsotto is baked in the oven for an easy, cheesy, creamy side dish.

TIPS FOR MAKING OVEN RISOTTO

  • Never rinse the rice you’re using for risotto.  You want every bit of the starch on the outside of the rice.
  • Use a Dutch Oven that is both appropriate for the stovetop and the oven.
  • Be sure to saute the vegetables in the Dutch Oven first and deglaze the pan with either broth or wine.
  • Stirring the rice after it bakes in the oven is crucial for the creamy consistency.  Once you add in the last of the stock, cheese, wine, and heavy cream, you are going to stir the mixture as hard as you can until it is fully incorporated into the risotto.

MORE ITALIAN COMFORT FOOD RECIPES YOU MAY ENJOY:

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SAVORY MUSHROOM RISOTTO


Description

This Savory Mushroom Risotto is an Italian classic that is surprisingly easy to make allowing your oven to do most of the work.  Creamy, cheesy, and earthy from the mushrooms, serving this dish will impress even your most staunch critics!


Scale

Ingredients

4 tablespoons butter

½ pound small portobello mushrooms, sliced

½ pound white button mushrooms, diced

2 shallots, diced

1 ½ cups Arborio rice

5 cups hot chicken stock, divided

1 cup grated parmesan cheese

½ cup dry white wine

2 teaspoons Kosher salt

1 teaspoon black pepper

2 tablespoons heavy cream


Instructions

Preheat the oven to 350 degrees.

Place a large Dutch oven over medium heat.

Add the butter, both types of mushrooms, and the shallots.

Saute, stirring constantly, until the shallots start to turn translucent, about 7 minutes.

Add the Arborio rice and stir to coat the grains with the butter.

Pour in 4 cups of the chicken stock and stir to combine all the ingredients. Using the spatula to scrape up any browned bits from the bottom of the pan.

Cover the Dutch oven tightly and place in the preheated oven.  Bake for about 45 minutes or until most of the liquid is absorbed and the rice is almost tender.

Remove from the oven.

Pour in the remaining 1 cup of chicken stock, Parmesan cheese, wine, salt, and pepper.

Use a large wooden spoon to stir very vigorously for 3 – 5 minutes until the rice is thick and very creamy.

Drizzle in the heavy cream and stir into the rice.

Serve warm.


  • Category: Side Dish
  • Method: Bake
  • Cuisine: Italian

Keywords: savory mushroom risotto, oven baked risotto, mushroom risotto, Italian comfort food, side dish recipes

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