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Baked Mushroom Risotto

Baked Mushroom Risotto
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This Baked Mushroom Risotto is a creamy, rich, and flavorful dish that delivers perfectly tender Arborio rice infused with sautéed mushrooms and aromatic herbs, all baked to creamy perfection without the need for constant stirring. Ideal for an effortless yet impressive vegetarian main or hearty side, it combines deep mushroom umami, fresh Parmesan, and a touch of white wine to create a comforting, gourmet meal for any skill level.

Ingredients

Scale

Rice and Broth

  • 1 ½ cups Arborio rice
  • 4 cups vegetable or chicken broth, hot
  • ½ cup dry white wine (optional)

Mushrooms and Aromatics

  • 12 ounces fresh mushrooms (cremini or white button), cleaned and sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Fat and Flavor Enhancers

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Garnishes

  • 2 tablespoons fresh herbs (thyme or parsley), chopped
  • Optional: drizzle of truffle oil or extra Parmesan shavings

Instructions

  1. Prepare the Mushrooms and Aromatics: Clean and slice the mushrooms. In a large skillet, heat butter and olive oil over medium heat. Sauté the mushrooms until golden and fragrant, about 5-7 minutes. Add the finely chopped onion and minced garlic, cooking gently until soft and translucent to build a flavorful base.
  2. Combine Rice and Wine: Stir the Arborio rice into the mushroom mixture, coating each grain in the flavorful fat. Pour in the white wine if using, and simmer until most of the liquid evaporates, infusing the rice with acidity and depth.
  3. Add Broth and Transfer to Ovenproof Dish: Pour in the hot broth and stir just enough to combine everything. Transfer the mixture to a lightly buttered 8×8-inch baking dish or similar, spreading the rice evenly for uniform cooking.
  4. Bake the Risotto: Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for about 40 minutes. The rice will absorb the broth fully, resulting in tender grains and a creamy texture.
  5. Finish with Cheese and Herbs: Remove from the oven and stir in freshly grated Parmesan cheese and a pat of butter. Season with salt and pepper to taste. Sprinkle chopped fresh herbs on top and optionally drizzle with truffle oil or add extra Parmesan shavings for garnish before serving.

Notes

  • Use hot broth to ensure even cooking and creamy texture.
  • Do not lift the foil during baking to maintain steam and moisture inside.
  • Choose fresh, firm mushrooms for a richer flavor and better bite.
  • Let the risotto rest for a few minutes after baking to thicken slightly and lock in flavors.
  • Always use freshly grated Parmesan cheese for best melting and flavor.

Nutrition

Keywords: baked mushroom risotto, creamy risotto, easy risotto recipe, vegetarian risotto, mushroom recipe, oven baked risotto

Find it online: https://ninagourmet.com/baked-mushroom-risotto/