Creamy Baked Mushroom Risotto: A Comfort Food Classic

Creamy Baked Mushroom Risotto: A Comfort Food Classic

Creamy Baked Mushroom Risotto: A Comfort Food Classic

 You know that feeling when you walk into your home and are greeted with the aroma of something savory simmering on the stove? The scent alone is enough to make your mouth water and your taste buds tingle with anticipation. This creamy baked mushroom risotto is comfort food at its finest, the type of dish that elicits those same feelings of warmth and coziness as you dig into the cheesy rice studded with earthy mushrooms and herbs.

On a chilly weeknight when you're craving a hearty, homemade meal but don't want to spend hours in the kitchen, this baked risotto is just the ticket. All you need is 30 minutes and a few simple ingredients to transform your kitchen into a cozy trattoria, no plane ticket to Italy required. The secret is in the baking - just stir everything together, pop it in the oven and let the flavors meld and intensify under a bubbly blanket of cheese until the rice is perfectly al dente.

One bite of this rich and savory risotto and you'll be transported straight to the Italian countryside. Who needs a vacation when comfort this good is bubbling away in your own oven? Your search for the ultimate cozy and creamy comfort food classic ends here.

Gathering the Ingredients for Baked Mushroom Risotto

For this comforting classic, you'll need a few essential ingredients.

• Arborio rice: This starchy Italian rice is ideal for risotto. It helps give the dish its characteristic creamy texture.
• Mushrooms: Cremini, shiitake, oyster, whatever you like. Just make sure you have about 2 to 3 cups of sliced mushrooms.
• Onion and garlic: Finely chop one onion and two to three cloves of garlic.
• Broth: Use vegetable, chicken or mushroom broth. You'll need about 4 to 6 cups.
• Parmesan cheese: Grated parmesan cheese adds a salty, savory flavor. Aim for 1/2 to 1 cup.
• Butter: Risotto gets its creamy richness from butter. You'll add a few tablespoons with the parmesan cheese.
• Herbs: Fresh or dried thyme, parsley, rosemary and sage are all great choices. Use whatever herbs you like, but start with 1 to 2 teaspoons total.
• Salt and pepper: Add to taste at the end of cooking to season the risotto.

With these fundamentals on hand, you're ready to start creating a comforting pot of creamy mushroom risotto. Sauté the mushrooms, simmer the rice and broth, then stir in the cheese and butter. In 30 minutes or less, dinner will be ready. Your family and friends will surely appreciate this hearty, homemade meal. Buon appetito!

Prepping the Mushrooms and Vegetables

To get your creamy baked mushroom risotto ready, you'll want to start by prepping the mushrooms and vegetables.

Slicing the Mushrooms

Rinse 8 ounces of cremini mushrooms and pat them dry with a towel. Remove the stems, then slice the caps into 1/4-inch pieces. Cremini mushrooms have an earthy, savory flavor that pairs perfectly with risotto. Shiitake, oyster or white button mushrooms also work great.

Dicing the Onion and Garlic

Peel and dice one small onion. Mince two cloves of garlic. Onions and garlic provide a flavor base for the mushroom risotto.

OPTIONAL: Fresh or Frozen Peas

For extra veggies, add 1/2 to 1 cup of fresh or frozen peas. Frozen peas don’t need to be thawed before adding to the risotto.

OPTIONAL: Fresh Herbs

Roughly chop fresh thyme, rosemary, parsley or chives. Fresh or dried herbs add flavor to the mushroom risotto. Use about 1 tablespoon of fresh herbs or 1/2 teaspoon of dried herbs.

Cooking the Mushrooms

Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the mushrooms, onions, garlic and any fresh herbs. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 to 7 minutes. Remove from heat and set aside.

The prepped mushrooms, onions, garlic and any optional peas or herbs are ready to stir into the risotto during the last few minutes of cooking for a creamy baked mushroom risotto. Your comfort food classic will be ready before you know it!

Cooking the Risotto on the Stove

Now that you have all your ingredients prepped, it’s time to start cooking the risotto on the stove. This part of the process requires your attention for stirring and adding liquids, but the results are well worth it.

Sauté the Mushrooms

Heat 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add the mushrooms, garlic, thyme, salt, and pepper. Sauté, stirring frequently, until the mushrooms release their liquid and soften, about 5-7 minutes. Transfer to a plate and set aside.

Toast the Rice

Add the remaining 1 tablespoon butter to the pot. Add the rice and stir to coat with the butter. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes.

Add Liquid and Simmer

Add 1/2 cup wine and 1 cup broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until most of the liquid has been absorbed, about 5 minutes.

Continue Adding Broth

Uncover, add more broth by 1/2 to 1 cup at a time, stirring frequently after each addition. Allow the broth to absorb before adding more. Cook, uncovered, stirring frequently, until the rice is tender but still firm to the bite and has a creamy consistency, 18 to 22 minutes total.

Stir in Mushrooms and Cheese

Remove from the heat and stir in 1/2 cup grated Parmesan cheese, the sautéed mushrooms, and 2 tablespoons chopped parsley. Season with more salt and pepper to taste. Let stand, covered, for 2 minutes. Fluff with a fork and serve immediately, topped with more parsley and Parmesan if desired.

The key is not to rush the process. Keep stirring and tasting, adding more broth as needed until it reaches your desired consistency. Baked mushroom risotto is meant to be a comforting dish, so take your time and enjoy creating this creamy classic.

Transferring to the Oven for Baking

Now it’s time to transfer your risotto to the oven for baking. This step will give it a hot, melted topping of cheese and breadcrumbs.

Transfer to Oven-Safe Dish

Carefully transfer the risotto to an oven-safe baking dish. A 2-qt casserole dish works well for a standard recipe. Spread the risotto evenly in the dish.

Top with Cheese

Sprinkle 1 to 1 1/2 cups of shredded mozzarella, fontina, or Gruyere cheese over the top of the risotto. Use your hands to spread it evenly. The cheese will melt as it bakes, so don’t skimp!

Top with Breadcrumbs

In a small bowl, toss 1/2 to 3/4 cup panko or homemade breadcrumbs with 1 to 2 tablespoons melted butter or olive oil. Sprinkle the breadcrumbs over the cheese layer. Spread evenly with your hands.

Bake Until Hot

Place the risotto in a preheated 400 F oven. Bake for 10 to 15 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Broil for Extra Browning (Optional)

For an extra-crispy topping, turn the oven to broil for 1 to 2 minutes, watching very closely, until the breadcrumbs become an even deeper golden brown. Remove immediately to avoid burning.

Rest, Then Serve

Let the risotto rest for 5 minutes, then serve hot. The resting period will allow it to firm up slightly, making it easier to dish up. Serve generous spoonfuls of the creamy, cheesy risotto and pass extra breadcrumbs at the table for sprinkling. Your comforting baked mushroom risotto is ready to enjoy!

Garnishing and Serving Creamy Baked Mushroom Risotto

The final step is the fun part—garnishing and serving your creamy baked mushroom risotto! Once it’s finished baking, remove the dish from the oven and let it stand for 5 minutes. This will allow it to firm up slightly and make it easier to serve.

Garnishing Suggestions

You can garnish your risotto in several ways to make it even more appetizing:

• Freshly grated parmesan cheese - Sprinkle 1-2 tablespoons over the top for extra richness and saltiness.
• Chopped parsley - Fresh Italian parsley adds color, herbiness and freshness. Chop 2-3 tablespoons and scatter over the risotto.
• Lemon zest - The bright citrus flavor of lemon zest balances the earthy mushrooms. Grate the zest of half a lemon and sprinkle 1 teaspoon over the risotto.
• Fried mushrooms - Quickly sauté a few mushrooms in butter or olive oil until lightly browned. Arrange them over the risotto for extra mushroom decadence!

Serving Suggestions

• Serve the risotto immediately in warmed bowls with the garnish of your choice.
• Pair it with a crisp white wine like pinot grigio or sauvignon blanc. A full-bodied red wine also complements the earthy mushrooms.
• Add a simple arugula salad for some peppery greenery.
• Grated parmesan cheese, olive oil, and freshly ground black pepper make perfect condiments for the table.

Your creamy baked mushroom risotto is comfort food at its finest. Dig in and enjoy this cozy, delicious meal! Leftovers can be refrigerated for up to 2 days - simply reheat in the microwave or on the stovetop until piping hot all the way through.

Conclusion

So there you have it, a classic comfort food recipe to warm you from the inside out. With creamy rice, savory mushrooms, and gooey cheese, this baked mushroom risotto is sure to satisfy. You really can't go wrong. The best part is how easy it is to make - just a little chopping and stirring, pop it in the oven, and in less than an hour you'll be enjoying a delicious, hearty meal. Comfort food at its finest. Go ahead and whip up a batch, pour yourself a glass of wine, and snuggle up for a cozy night in. Your taste buds will thank you, and the leftovers (if there are any!) will make a perfect lunch the next day. Enjoy!