Creamy Baked Risotto Recipe

• active time: 10 minutes
• total time: 40 minutes

Ingredients

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 tsp EACH salt, pepper (divided)

1 tablespoon olive oil

5 tablespoons unsalted butter (divided)

2 shallots (finely chopped)

1 1/2 cups Arborio rice (DON'T USE DIFFERENT RICE)

4 cloves garlic (minced)

6 cups low sodium chicken broth, warmed (divided)

1 teaspoon dried parsley

1/2 tsp EACH dried basil, dried thyme, salt

1/4 teaspoon pepper

3/4 cup freshly shredded Parmesan cheese

1/4-1/2 cup heavy cream (optional)

Directions

RISOTTO

Preheat oven to 400 degrees F.

Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add shallots and sauté 2 minutes. Add the rice and stir until the edges begin to look translucent/toasted, about 3-4 minutes. Add garlic and sauté an additional 30 seconds.

Add 5 1/2 cups warm chicken broth and all "risotto" seasonings. Increase heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.

MUSHROOMS

While risotto is baking, cook the mushrooms in two batches. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase temperature to medium-high and add half of the mushrooms.

Spread mushrooms into an even layer and let cook for cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.

Add 1/2 tablespoon soy sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook 60 seconds; remove to plate. Repeat with remaining mushrooms.

COMBINE

When rice is tender, remove from oven and stir in remaining 1/2 cup chicken broth (if needed), 3 tablespoons butter (cubed) and Parmesan cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier). Stir in mushrooms.

Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).