Chef John's Baked Mushroom Risotto

Name: Chef John's Baked Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps butter; 1 pinch cayenne pepper; 118 milliliters chicken broth; 2 Tbsps chopped fresh chives; 4 servings ground black pepper to taste; 2 Tbsps heavy whipping cream; 710 milliliters diced mushrooms; 118 milliliters finely grated Parmigiano-Reggiano cheese; 237 milliliters carnaroli rice; 4 servings salt to taste; 1 yellow onion, diced

Chef John's Baked Mushroom Risotto is a gluten free recipe with 4 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This side dish has 343 calories, 11g of protein, and 15g of fat per serving. If you have onion, cayenne pepper, chicken broth, and a few other ingredients on hand, you can make it. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Melt butter in large, oven-proof skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.

Ingredients you will need

Mushrooms

Salt

Reduce heat to medium and stir in onion.

Ingredients you will need

Onion

Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.

Ingredients you will need

Cayenne Pepper

Black Pepper

Onion

Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.

Ingredients you will need

Butter

Grains

Rice

Salt

Equipment you will use

Frying Pan

Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.

Ingredients you will need

Chicken Broth

Rice

Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.

Ingredients you will need

Chicken Stock

Rice

Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes.

Ingredients you will need

Grains

Equipment you will use

Oven

Transfer skillet to stovetop. Season with more salt, if necessary.

Ingredients you will need

Salt

Equipment you will use

Stove

Frying Pan

Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes.

Ingredients you will need

Chicken Broth

Cream

Rice

Equipment you will use

Frying Pan

Remove skillet from heat.

Equipment you will use

Frying Pan

Drizzle 2 tablespoons cream over rice.

Ingredients you will need

Cream

Rice

Add the grated Parmigiano-Reggiano and chives; stir.

Ingredients you will need

Parmigiano Reggiano

Chives

Serve immediately.

Equipment

Oven

Frying Pan

Stove

Ingredients

Servings:

3Tbsps

butter 1pinch

cayenne pepper 118milliliters

chicken broth 2Tbsps

chopped fresh chives 4servings

ground black pepper to taste 2Tbsps

heavy whipping cream 710milliliters

diced mushrooms 118milliliters

finely grated Parmigiano-Reggiano cheese 237milliliters

carnaroli rice 4servings

salt to taste 1

yellow onion, diced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.