Baked Mushroom Risotto
About a month ago, we had the privilege to have a VIP tour of the new Provo Temple with my husband’s work. First of all, I have never been a VIP of anything before, so it was pretty darn special. The great thing about the opening of a new temple is that anyone can tour the magnificent building before they are dedicated and so non-members can get a glimpse into what we believe as well as members of the church.
It was a beautiful night! After the tour, we went out to dinner at a local restaurant that I have never been to before. The Communal has amazing food and the service was incredible. One of the dishes we enjoyed was a baked mushroom risotto. It was one of the best things I have ever tasted!
I couldn’t wait to go home and try to recreate this dish! My family doesn’t have a love for mushrooms but this was gone before anything else that I prepared for dinner. Seriously, you will fall in love with this!
Ingredients: click to print
3 Tablespoons butter
1 package sliced mushrooms
salt and pepper to taste
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 cup risotto
2 cups chicken broth, divided + 1/2 cup
1/2 cup heavy whipping cream + 2 Tablespoons
1/2 cup fresh Parmesan cheese
2 Tablespoon chopped chives
- Preheat oven to 400 degrees.
- In a large oven-proof skillet, melt butter on medium heat. Add mushrooms and season with a pinch of salt. Stir mushrooms and cook until golden brown.
- Reduce heat and stir in the onions and garlic. Add a pinch of pepper and the cayenne pepper. Cook and stir until the onions are translucent and soft.
- Add the rice and stir until each rice grain is coated with butter. Add another pinch of salt.
- Pour 1 cup chicken broth into the rice mixture. Increase the heat to medium and cook and stir the rice until the liquid is completely absorbed into the rice.
- Pour another cup of the chicken stock into the rice and stir until the mixture comes to a simmer.
- Place skillet into the preheated oven until rice is almost tender but still a little firm, about 15 minutes. Then place the skillet onto the stovetop. You can add more salt if needed.
- In a small bowl, combine the remaining 1/2 cup chicken broth and 1/2 cup cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 2 to 3 minutes. Remove skillet from the heat.
- Drizzle 2 tablespoons of cream over the rice. Add the cheese and chives; stir.
SIDE DISH IDEAS