Best 3 Chef Johns Baked Mushroom Risotto Recipes

Indulge in a culinary journey with Chef John's delectable baked mushroom risotto, a symphony of flavors that will tantalize your taste buds. This vegetarian delight showcases the earthy goodness of mushrooms, complemented by the creamy richness of arborio rice. Each bite is a harmonious blend of textures, with a hint of parmesan cheese adding a touch of umami. The risotto is not only satisfying but also visually appealing, boasting a vibrant golden hue that will brighten up any dining table. Alongside the baked mushroom risotto, the article also features a collection of equally tempting recipes, such as the classic beef ragu and the aromatic chicken cacciatore. Whether you're a seasoned cook or a novice in the kitchen, these recipes promise to elevate your culinary skills and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS

Oven Risotto with Crispy Roasted Mushrooms image

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

GRILLED MUSHROOM RISOTTO

Grilled Mushroom Risotto image

A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavor in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

Provided by Jamie Oliver

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 1/3 cups chicken stock
Handful dried porcini mushrooms
Olive oil
1 small onion, peeled and finely chopped
2 sticks celery, trimmed and finely chopped
14 ounces risotto rice
2/3 cup vermouth or white wine
Sea salt and freshly ground black pepper
4 large handfuls wild mushrooms (try chanterelles, shiitake, black trumpet or oyster - definitely no button mushrooms, please!), cleaned and sliced
Few sprigs fresh chervil, tarragon or parsley, leaves picked and chopped
1 lemon, juiced
2 tablespoons butter
2 handfuls freshly grated Parmesan, plus extra for serving
Extra-virgin olive oil

Steps:

Heat stock in a saucepan and keep it on a low simmer.
Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.
Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands toss everything together - this is going to be incredible!
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
Taste your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra-virgin olive oil.

CHEF JOHN'S BAKED MUSHROOM RISOTTO

Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories Risotto

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

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.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

Tips:

Use the right rice: Arborio or Carnaroli are the best choices for risotto because they hold their shape and release starch as they cook, creating a creamy texture.
Toast the rice: Toasting the rice before adding liquid helps to develop its flavor and prevent it from becoming mushy.
Add liquid gradually: Risotto is cooked by slowly adding liquid, one cup at a time, and stirring constantly. This allows the rice to absorb the liquid and cook evenly.
Use flavorful broth: The broth you use to make risotto is important because it contributes to the overall flavor of the dish. Use a high-quality broth, such as homemade or store-bought low-sodium broth.
Add vegetables and other ingredients: Once the rice is cooked, you can add vegetables, proteins, and other ingredients to create a flavorful and satisfying dish.
Finish with cheese: Risotto is traditionally finished with grated Parmesan cheese, which adds a rich and creamy flavor.

Conclusion:

Chef John's baked mushroom risotto is a delicious and satisfying dish that is perfect for a weeknight dinner or a special occasion. The combination of mushrooms, arborio rice, and Parmesan cheese creates a rich and creamy flavor that is sure to please everyone at the table. With a few simple tips, you can easily make this dish at home and enjoy a restaurant-quality meal in the comfort of your own kitchen.