Chef John's Baked Mushroom Risotto

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large, oven-safe skillet (preferably cast iron), melt butter over medium-high heat. Add diced mushrooms, season with salt, and sauté until browned and moisture has evaporated. (10 minutes)

Recipe View Reduce heat to medium and stir in diced onion. Season with black pepper and cayenne pepper. Cook until onions are translucent and softened. (5 minutes)

Recipe View Add Carnaroli rice to the skillet and stir until each grain is coated with butter and the mixture is fragrant. Season lightly with salt. (2 minutes)

Recipe View Pour 1 cup of chicken broth into the rice mixture. Increase heat to medium-high and cook, stirring constantly, until liquid is completely absorbed. (5 minutes)

Recipe View Add another cup of chicken broth, stir well, and bring the mixture to a gentle simmer. (3 minutes)

Recipe View Transfer skillet to the preheated oven and bake until rice is nearly tender but still slightly firm to the bite, about 15 minutes. Remove from oven and return to stovetop. Taste and adjust seasoning with salt, if needed. (15 minutes)

Recipe View In a small bowl, combine remaining 1/2 cup chicken broth and heavy cream. Pour into the skillet with the rice. Cook over medium heat, stirring continuously, until rice is creamy and tender, about 1-2 minutes. Remove from heat. (2 minutes)

Recipe View Gently stir in grated Parmigiano-Reggiano cheese and chopped fresh chives. Serve immediately, with additional cheese on top, if desired.