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!
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
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.
- Category: Side Dish
- Method: Bake
- Cuisine: Italian
Keywords: savory mushroom risotto, oven baked risotto, mushroom risotto, Italian comfort food, side dish recipes