Chef John's Baked Mushroom Risotto

Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.!

The risotto was perfect! Followed the recipe exactly but, like other reviewers, did not add any additional salt - I used salted butter and the chicken broth has plenty of sodium. I did chop up about 4 cups of fresh baby spinach and stirred it in for the last two minutes of cooking. Would also be fantastic with some halved cherry tomatoes! *note, I have also successfully made this using regular white rice. Not quite as creamy, but still very tasty!

I did this in my Instant Pot and it was amazing and only took about 12 minutes to make! I used the saute button and did steps 1-4 exactly. But for steps 5&6 I added 2 cups of the broth and pressure cooked for 4 minutes. I did a quick release and finished with steps 8&9. It was perfectly delicious!!

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.

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.

Amazing recipe! Cooked it with my Tefal cuisine companion and added 80ml of white wine :) couldn't be happier with the outcome.

I tweaked a bit to what I had, but the concepts and oven tip I used, turned out perfect all family loved even my little 1 and half year baby too she loved even every tiny rice fighting over and she is very fussy eater but that's a fav :):), I didn't have stock at time but the chicken stock powder seasoning did just as well with water to substitute , with the black pepper etc as recipie, I found it didn't need the extra time after the oven or the Parmesan and extra cream it was sooo perfect and tasty as it came out and texture perfect and saucy,, just a note I added diced chicken to the sautéed onions then the white mushroom in this order in the begging and they came out perfect texture too :) thanks for this recipe Because I can be flexible with and think outside the box when need be :) Also u should eat right away for the sauce otherwise would dry out and not as cool,, enjoy right away :)

Another great recipe from Chef John! This was delicious. Packed with flavor! I did add/make minor changes. I used white wine in place of chicken broth on 2nd round of adding liquids. I added fresh parsley and some basil. I added some minced garlic while cooking mushrooms and onions. I added shrimp (i cooked the shrimp in some chicken broth before i started risotto and then set it aside). Lastly...i added a little Asiago cheese at the end with the parm cheese. It was so incredibly yummy! You can really do so much with this recipe!! I watched Chef John's cooking video a couple times before starting. I think that helped me. This was my first time cooking Risotto. I was terrified...but it turned out perfect. Just follow his instructions and you'll be alright!

I like the idea of putting the risotto in the oven. It works well. Good idea. I didn’t use the cream. Instead, I used more broth. Authentic Italian risotto does not use cream — maybe a little butter and a sprinkle of parm, but not cream. (My family is 100% Italian and no one ever makes risotto with cream.). Thank you for sharing the recipe, especially the use of the oven.

I was impressed with the outcome. I made just a few changes: Added a small clove of GARLIC finely chopped, 1/2 cup WHITE WINE, and extra shakes of Cayenne Pepper. I added about 1/4 tsp salt because I used unsalted butter and unsalted stock. At the end, the rice on the stove top was not quite cooked, so I put a cover on the pan, turned off the heat, and left it for 15-20 minutes before adding the parmesan and chives. I would make this again.

Delicious, savory, comforting, and creamy! I did use arborio because my grocery store did not have risotto rice. Turned out great! (warning - if using arborio, you may have to add a little more stock and cook 'rice' a little longer as mine was not fully cooked until I did that extra step.)

Excellent, like all Chef Johns recipes!

Love this recipe but I don't follow it to a T. I don't use the oven, all on the stove top. I also add shredded rotisserie chicken, tarragon, and a few handfuls of fresh baby spinach leaves at the end, so they wilt. Just before serving I add squeeze of lemon.

Super quick cleanup too, bonus points 😂

Delicious, savory, comforting, and creamy! I did use arborio because my grocery store did not have risotto rice. Turned out great! (warning - if using arborio, you may have to add a little more stock and cook 'rice' a little longer as mine was not fully cooked until I did that extra step.)

This recipe deserves a standing ovation.

I’m officially adding this to my favorites.

I'm thrilled to share my experience with Chef John's Baked Mushroom Risotto! First, let me tell you, the recipe was a breeze. The clarity of instructions was a big win for someone who's not a pro in the kitchen. No head-scratching moments here!Now, let's talk about that oven hack – an absolute game-changer! Traditional risotto requires constant attention and stirring, but baking it in the oven? Genius. It felt like I cheated the system but in the best way possible. I just had to stir it now and then, which freed me up to do other things.As for the taste, "creamy and delicious" hits the nail on the head. The mushrooms brought a lovely earthiness, and the texture was spot on – not too runny or thick. It's a dish that could easily impress at a dinner party or provide comfort on a quiet night.One thing to note, though: keep an eye on the liquid levels. You might need to adjust depending on your oven. But overall, Chef John's recipe is a stellar example of how a few tweaks can transform a dish from intimidating to utterly approachable. I highly recommend trying it, especially if you want to step up your risotto game without the extra hassle!

Chef John never disappoints and he didn't this time! I made it exactly as written except I used half and half instead of heavy cream (just can't deal mentally with the calories, lol) and it didn't seem to change anything. I used Arborio rice. I just wish it could reheat better but that is not a problem with the recipe. This is NOT a recipe for a dinner party, even with the oven time.

Perfect and really easy. My husband was very impressed.