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 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 to 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 thing’s 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 

Directions:

  • Preheat oven to 400 degrees.
  • In a large oven-proof skillet, melt butter on a 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 rice until the liquid is completely absorbed into the rice.
  • Pour another cup of the chicken stock into the rice and stir until 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 stove top. 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.
 

 

 

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9 thoughts on “Baked Mushroom Risotto”

  1. Hi Kim, I'm a big fan of risotto and I just love your baked mushroom risotto recipe. Thanks so much for sharing with Foodie Friends Friday party this weekend. Pinned/sharing. Have a great weekend, looking forward to seeing you again soon.

  2. A great sounding recipe Kimberly. I can't wait to try it. Anything one pot and I'm sold. Thanks so much for always visiting Thriving on Thursdays. I'm featuring this one at tomorrow's party.

    Anne xx

  3. I actually made your Risottao over the weekend and it is fantastic!! Hope you had a great Valentine Weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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