Description

This Creamy Baked Mushroom Risotto recipe combines tender Arborio rice with sautéed cremini mushrooms in a luscious, cheesy, and creamy base baked to perfection. The method involves cooking the rice and mushrooms separately to maintain flavor and texture, then combining with butter, Parmesan, and optional heavy cream for an indulgent yet straightforward dish ideal for any occasion.

Ingredients

Scale

Mushrooms

1 pound cremini/baby bella mushrooms, sliced 1/8-inch thick – divided
4 tablespoons unsalted butter – divided
2 tablespoons olive oil – divided
1 tablespoon low sodium soy sauce – divided
1/2 teaspoon salt – divided
1/2 teaspoon pepper – divided

Risotto

1 tablespoon olive oil
5 tablespoons unsalted butter – divided
2 shallots, finely chopped
1 1/2 cups Arborio rice
4 cloves garlic, minced
6 cups low sodium chicken broth, warmed – divided
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup freshly shredded Parmesan cheese
1/4 - 1/2 cup heavy cream (optional)

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Instructions

Prepare Risotto Base: Preheat the oven to 400 degrees F. In a large Dutch oven with a tight-fitting lid, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté for 2 minutes until fragrant. Stir in Arborio rice and cook for 3-4 minutes until edges look translucent and lightly toasted. Add minced garlic and sauté for another 30 seconds.
Add Broth and Seasonings: Pour in 5 ½ cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring the mixture to a simmer around the edges.
Bake the Risotto: Once simmering, cover the Dutch oven tightly and transfer it to the preheated oven. Bake for 15-18 minutes or until the rice is tender and most of the liquid is absorbed.
Sauté Mushrooms: While the risotto bakes, melt 2 tablespoons of butter with 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase to medium-high heat and add half of the sliced mushrooms in an even layer. Let cook undisturbed for 3 minutes, then stir and cook an additional 3-5 minutes until mushrooms are golden and all liquid has evaporated. Stir in ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for 60 seconds, then remove mushrooms to a plate. Repeat with the remaining mushrooms.
Combine Risotto and Mushrooms: Remove the risotto from the oven. Stir in the remaining ½ cup chicken broth if needed, 3 tablespoons of cubed butter, and Parmesan cheese vigorously until melted to release starch for creaminess. Fold in the sautéed mushrooms carefully.
Finish and Adjust Consistency: Stir in optional heavy cream or additional chicken broth to reach desired creaminess and consistency. Taste and adjust seasoning with additional salt and pepper as needed.

Notes

Use a wide, heavy pot with a tight-fitting lid such as a cast iron Dutch oven to ensure even cooking.
Always use Arborio rice for perfect creamy risotto; other rice types won’t yield the right texture.
Do not rinse rice; retaining starch is essential for creaminess.
Toast the rice before adding broth to protect grains and build flavor.
Use low sodium chicken broth to control saltiness since broth is absorbed into the rice.
Warm broth before adding to rice for even cooking and better starch release.
Cook mushrooms separately to maintain their flavor and texture and brown them fully by letting liquid evaporate.
Salt mushrooms at the end of cooking for optimal browning.
Stir the risotto vigorously after adding butter and cheese to enhance creaminess.
Risotto should be on the softer side of al dente and consistency should be creamy and saucy but not soupy.
Leftover risotto can be stored refrigerated in an airtight container for 3-5 days and reheated with added broth or water to restore creamy texture.
Heavy cream is optional and can be omitted if the risotto is already saucy.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 50 mg