- 3 tablespoons butter
- 3 cups diced mushrooms
- salt to taste
- 1/2 yellow onion, diced
- ground black pepper to taste
- 1 pinch cayenne pepper
- 1 cup carnaroli rice
- 2 cups chicken broth, divided
- 1/2 cup heavy whipping cream
- 1/2 cup chicken broth
- 2 tablespoons heavy whipping cream
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
- Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
- Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
- 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.
- Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
- Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
- 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. Remove skillet from heat.
- Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.
05/12/2018
recipepes.com
Chef John's Baked Mushroom Risotto, recipe
PT15M
PT1H
5
455 calories
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