Easy Parmesan ‘Risotto’ with Caramelized Mushrooms lives up to its elegant reputation! You will love it!
So here’s the deal. If you’ve ever made authentic risotto, then you know it is a process; it can be a difficult dish to prepare. And the truth is – I hope to get there one day. But you know what Lao Tzu said, “The journey of a thousand miles begins with one step.” Here’s my one step…my one baby step.
It all started with some light bedtime reading: “Barefoot Contessa’s: How Easy Is That?”
This book does a lovely job of sharing recipes with: easy ingredients, easy shortcuts and easy techniques. The recipes save on time while still producing the fabulous ‘Ina’ flavors that I have come to love…..which brings us to this Easy Parmesan ‘Risotto’ with Caramelized Mushrooms.
While technically not a classic Italian risotto – we’re using many of the same ingredients, however the process has been modified considerably.
I’ve gone ahead and adapted Ina’s recipe that she went ahead and adapted from Donna Hay, a wonderful cookbook writer from Australia. (The circle of life.)
INGREDIENTS FOR EASY PARMESAN ‘RISOTTO’ WITH CARAMELIZED MUSHROOMS:
- Arborio rice
- chicken stock
- freshly grated Parmesan cheese
- unsalted butter
- kosher salt
- freshly ground black pepper
- mushrooms
- olive oil
THE SECRET TO GOOD RISOTTO?
Arborio rice.
WHAT IS ARBORIO RICE?
An Italian short-grain rice grown in Arborio, a town in the Po valley situated in northern Italy. Thought to be the most important rice production area of Europe, most of the rice grown is used for making risotto. Arborio is short and stout with a slight oval shape. With its pearly white exterior polished to retain a thin starchy layer – this is where the magic happens.
WHAT IS THE DIFFERENCE BETWEEN THIS RECIPE AND AUTHENTICALLY-PREPARED RISOTTO?
This one is baked.
Yep, baked risotto.
The stirring action that is the method for making authentic risotto only comes in at the end. This recipe requires that you stir for just 2 – 3 minutes.
It’s a miracle, I tell ya!
HOW TO MAKE THIS EASY PARMESAN ‘RISOTTO’ WITH CARAMELIZED MUSHROOMS:
- First, preheat the oven to 350 F.
- Place the rice and 4 cups of chicken stock in a Dutch oven.
- Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
- In the meantime, prepare the caramelized mushrooms. To a hot skillet – add olive oil and 1 Tbsp butter.
- Next, add the mushrooms in one layer and allow to cook until they turn deep golden brown. Flip and continue cooking until both sides are golden and caramel-y. Remove from heat and set aside.
- Remove the Dutch oven from the oven, add the remaining 1 1/2 cups chicken stock, the Parmesan, 3 Tbsp butter, salt and pepper.
- Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
- Add the mushrooms and stir until heated through.
- Lastly, serve hot with an extra sprinkle of Parmesan and black pepper.
COOK’S NOTES:
- Like pasta…you know what I’m going to say…make sure the rice cooks to al dente!
- Feel free to embellish with another vegetable, perhaps caramelized onions or sweet peas, or, nothing at all. The cheese and pepper make for a wonderful complete addition.
So can you believe it? Easy ‘risotto’? I love it! I just may have to take a few more baby steps before moving on! 😉
Buon Appetito!
A FEW OTHER COMFORTING RECIPES:
Slow Cooker Loaded Baked Potato Soup
Handmade Fettuccine with Easy Marinara
Focaccia with Blackberries, Mozzarella, Arugula & Honey
If you decide to give Easy Parmesan ‘Risotto’ with Caramelized Mushrooms a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
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Easy Parmesan ‘Risotto’ with Caramelized Mushrooms
Description
Easy Parmesan ‘Risotto’ with Caramelized Mushrooms lives up to its elegant reputation! You will love it!
Ingredients
1 1/2 cups Arborio rice
5 1/2 cups simmering chicken stock
1 cup freshly grated parmesan cheese, plus more for topping
4 Tbsp unsalted butter, cubed and divided
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp. olive oil
1 cup mushrooms, I used baby bella mushrooms
Instructions
Preheat the oven to 350 F.
Place the rice and 4 cups chicken stock in a Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
In the meantime, prepare the caramelized mushrooms. To a hot skillet – add olive oil and 1 Tbsp butter.
Next, add the mushrooms in one layer and allow to cook until they turn deep golden brown. Flip and continue cooking until both sides are golden and caramel-y. Remove from heat and set aside.
Remove the Dutch oven from the oven, add the remaining 1 1/2 cups chicken stock, the Parmesan, 3 Tbsp butter, salt and pepper.
Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the mushrooms and stir until heated through.
Serve hot with an extra sprinkle of Parmesan and black pepper.
Making this in the oven is a brilliant idea! That way you’re not stuck at the stove the entire time and you can get other things prepared. The mushrooms in this dish add so much flavor.
Bingo! Who wants to stand at the stove if they don’t need to?! Thanks, Kathy!!
Oh yum, Annie! And how brilliant! I love mushroom risotto and I really love how easy this is!
Can’t beat it! Thank you, Kelly!
This looks so great, Annie – love that it is less labor intensive than traditional risotto but still creamy and satisfying. Also, love that you read cookbooks in bed! And yes to anything with mushrooms. Pinning!
Oh yes! Some of my favorite bedtime reading!! 🙂 And I am all for less labor intensive cooking! Especially when the result is this delicious!! Thank you, friend!!
I am so trying this Annie! Tom LOVES mushrooms! Such a cozy dinner for date night in! Pinned!
I love the idea of risotto on date night! YESSS! Thanks, Mary Ann!
I love risotto and it’s a labor of love! Every-time I rush, it comes out horrible and the day I give entire attention to the dish, it comes out luscious creamy and so delicious. Now am craving for a bowl 🙂
I think this method just might be the ticket!! Thank you, Kankana!
Risotto is definitely a labor of love!!! Those caramelized mushrooms are killing me. I could just eat a giant bowl of this for dinner, Annie! So creamy!
Thankfully there’s a quicker way!! Thanks, friend!
Love this! I have made a baked risotto before and was pleasantly surprised at how well that method worked. And yes please to caramelized mushrooms 🙂 Will be trying this one soon.
It was very surprising! This will be on rotation in my house as things cool down outside! Thanks, Jennifer!
Annie, this looks just so wonderful!! I love how it’s not as intimidating as a classic risotto but still delivers that amazing flavor. It looks so deliciously creamy! Mouthwatering! Perfect to pair with a glass of red wine on a Friday night!
So creamy and luxurious! It’s a nice recipe to have in our back pocket! Thank you, Haylie!
Oh my – this looks unbelievably delicious! I love your photography too, stunning!
Thank you, Katerina!! 🙂
Sounds like a fabulous book and a scrumptious risotto! Some of my favourite flavours all in one dish! Imagining this on Friday night with a glass of vino while catching up on our favourite shows! Pinned 🙂 Have a wonderful weekend ahead, my friend 🙂 XOXO
My husband literally had to walk away from the table – he loved it so much! Thank you, friend! Happy weekend! xoxo