Chef Johns Baked Mushroom Risotto Food
CHEF JOHN'S BAKED MUSHROOM RISOTTO
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 Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
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
PORTABELLO MUSHROOM AND PEPPER RISOTTO
I haven't seen any recipes with bell peppers in it, so I decided to try this on my own. Had a 6-person dinner party that I served with some bone-in pork chops. I first thought I made too much, but all of my guests were upset that there wasn't more. Hope you like it.
Provided by RBM14
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-low heat. Cook onion in hot oil until softened, about 3 minutes. Add bell pepper and portobello mushrooms to the skillet, season with kosher salt and pepper, and continue cooking another 10 minutes.
- Stir Arborio rice into the mushroom mixture. Pour white wine into the skillet; cook and stir until the wine is warmed. Add chicken stock 1 1/2 cups at a time, stirring continually to allow each addition to absorb into the rice before adding the next, until all stock is integrated, 20 to 30 minutes. Stir heavy cream into the rice mixture; cook about 1 minute. Remove the skillet from heat and stir Parmesan cheese into the risotto. Let sit 5 to 10 minutes before serving.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 66.7 g, Cholesterol 33.8 mg, Fat 16.7 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 865.1 mg, Sugar 2.5 g
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