Baked Mushroom Risotto - "Cheater" Oven Risotto Method - Perfect Everytime!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a less expensive option for richness.

Cut up 3 cups of brown crimini mushrooms, or white button mushrooms.

In a large oven-proof 12 or 13-inch sauté pan, melt butter over medium-high heat.

Add the mushrooms to the pan and sauté until browned, adding a pinch of salt.

Add black pepper and a shake of cayenne to the mushrooms while sautéing.

Once browned, add 1/2 diced onion and reduce heat to medium; sweat the onions until translucent.

Add 1 cup of carnaroli rice to the pan and stir for about 1 minute until coated in fat, adding salt.

Pour in 1 cup of chicken broth and stir until absorbed, then add a second cup of chicken broth.

Raise heat to medium-high and wait for the second cup of broth to come to a simmer before transferring to the oven.

Preheat the oven to 400°F (200°C) before starting this step.

Bake in the oven for exactly 15 minutes.

After 15 minutes, check the rice; it should be about 85-90% cooked.

Add 1/2 cup of heavy cream and another 1/2 cup of chicken broth to the pan and turn the heat to medium.

Stir constantly until the rice reaches your desired doneness, adjusting liquid as needed for texture.

Finish with a drizzle of cream, a handful of grated parmesano regano, and fresh chives.

Taste for seasoning and adjust if necessary before plating.

Spoon the risotto onto warm plates and check the consistency by shaking the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens