Even with just one layer of filling in the middle, this strata will still look stunning and should leave your brunch guests speechless, bottomless mimosas or not.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- You can substitute 1 cup Arborio rice for the carnaroli.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 16 g |
| Sodium | 998 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect and really easy. My husband was very impressed.
This was fabulous !! I used fat free half and half instead of heavy cream. Much easier than standing at the stove stirring constantly. Evan hubby who is a picky eater and doesn’t like mushrooms liked it. Will definitely make again.
Chef John’s Baked Mushroom Risotto was delicious! I made it as directed and it turned out perfectly. The Risotto was creamy, rich and so flavorful. I usually make the Gourmet Mushroom Risotto from this site which we love as well. The preparation of stove-oven-stove resulted in a perfect texture Risotto.
Followed exactly!! Excellent!!My favorite mushroom dish of all time!!
Used two cups of rice. 6 cups od broth. Riley wasn’t here so would need to make more if he’s home. Didn’t do the oven part. Took a lot longer to cook; at least 45 minutes. Cooked mushrooms separate and added at the end. Was excellent.
Absolutely fabulous recipe!
6-21-22. First time making Rissoto and Just knew I could depend on Chef John to give me a winning recipe. Used arborio rice. This dish was absolutely delicious. Turned out perfect..
I’ve made this recipe so many times, I can’t count the number. It’s my “go-to” recipe and I’ve had a lot of fun coming up with variations. My favorite: add a clove or two of garlic along with the onions, and add 1/4 cup white wine in place of 1/4 cup of the first cup of stock. I sometimes replace the full cream with half-and-half and it’s fine. This recipe is great with all kinds of mushrooms and stocks — chicken, beef, veal, even vegetable stock. The only thing I don’t change is the cheese. I have to have that real Parm!
I like spice, so add extra cayenne, it was delicious. grilled some salmon add put it on top of the risotto. cant wait to make it again
Delicious! Made with Arborio rice and whole milk (didn’t have cream on hand). Turned out fantastic. I will definitely make again!
This is restaurant quality, so delicious! I will definitely make this again!
O.M.G! I loved it. Added a little spinach and bell pepper and made it a one pan dinner.
First time ever making risotto, and I was skeptical, because I once went to a restaurant in the West Village with risotto in the NAME and it still came out poorly. This dish has a reputation for being tricky! However, as long as you follow the general technique, this is a very forgiving recipe and it was incredibly delicious. Like, it’s not even restaurant-quality risotto. More like high-end restaurant-quality risotto. I used baby Bella mushrooms and Arborio rice because I couldn’t find carnaroli. I also used some chopped basil in place of the chives. Added a couple extra shakes of cayenne. Also, I used my cast-iron skillet and it worked beautifully. So what to do for next time? This is pretty perfect and it would be hard to improve. I might try adding a bit of truffle oil for extra umami flavor, though.
Have made this several times and it is delicious. It is not hard. About 8 ounces of mushrooms is about 3 cups chopped. I make and freeze for later. It is very good with a cooked chicken breast mixed in. Hope you enjoy as much as we have.
Delicious risotto recipe. Nice creamy consistency.
Great recipe, used mushroom broth instead of chicken stock.
Made it and my husband really liked it. Added peppered sausage and broccoli. So good. Perfect creaminess and not soupy. I did use long grain rice and ended up adding 1/2 cup chicken stock after the initial 15 minutes in oven and put back in oven for additional 5 minutes. Came out great. Going to try adding shrimp the next time.
Best risotto I have ever eaten. I was very skeptical(because of the oven) but it exceeded my expectations. I had to add a little more chicken broth that it called for but other than that I made it exactly as written.
Popular dish! We added about 1 cup of fresh grated Parmesan! Next time we may have to double the recipe. We used 1 1/2 cups rice and 32 ounces of chicken broth plus 1/2 Cup heavy whipping cream. Really really delicious. This served our family of six, two adults two teens and a nine and 11 year old very as a side to a main chicken wings. We had no mushrooms so they were omitted.
I followed the directions as written, using Arborio rice. It was perfect! the cayenne gives just the right amount of heat and all of the rice was uniformly cooked. This was my first attempt at risotto and will definitely be making again.
I’ve made this multiple times for potlucks and it’s always a big hit! Tastes just like a “real” risotto without all the work.