Baked Mushroom Risotto

01Method

1. 1

   Heat the oven to 400 °F (200 °C).

2. 2

   In a large oven-safe skillet, melt the butter over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden brown.

3. 3

   Lower the heat to medium, stir in the onion, and season with black pepper and cayenne. Continue cooking and stirring until the onion is soft and translucent.

4. 4

   Add the rice to the skillet and stir to coat every grain thoroughly with the butter.

5. 5

   Pour in one portion of the chicken broth, increase the heat to medium-high, and stir until the liquid is fully absorbed by the rice.

6. 6

   Add the second portion of chicken broth and stir until the mixture reaches a steady simmer.

7. 7

   Transfer the skillet to the oven and bake until the grains are nearly tender but retain a slight bite, about 15 minutes. Remove from the oven and taste for seasoning.

8. 8

   Stir together the remaining chicken broth and the larger portion of cream, then pour the mixture into the skillet. Cook over medium heat, stirring continuously, until the rice is fully tender, 1 to 2 minutes, then remove from the heat.

9. 9

   Drizzle the remaining cream over the risotto, then fold in the Parmigiano-Reggiano and chives. Serve straight away.