Chef John's Baked Mushroom Risotto

Ingredients

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

Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   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.

3. 3

   Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.

4. 4

   Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.

5. 5

   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.

6. 6

   Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.

7. 7

   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.

8. 8

   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.

9. 9

   Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.