Risotto cremoso de champiñones al horno

Ingredientes

• 1 pound cremini/baby bella mushrooms, sliced 1/8-inch thick – divided
• 4 tablespoons unsalted butter – divided
• 2 tablespoons olive oil – divided
• 1 tablespoon low sodium soy sauce – divided
• 1/2 teaspoon salt – divided
• 1/2 teaspoon pepper – divided
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter – divided
• 2 shallots, finely chopped
• 1 1/2 cups Arborio rice
• 4 cloves garlic, minced
• 6 cups low sodium chicken broth, warmed – divided
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup freshly shredded Parmesan cheese
• 1/4 - 1/2 cup heavy cream (optional)

Preparación

1. 1

   Prepare Risotto Base: Preheat the oven to 400 degrees F. In a large Dutch oven with a tight-fitting lid, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté for 2 minutes until fragrant. Stir in Arborio rice and cook for 3-4 minutes until edges look translucent and lightly toasted. Add minced garlic and sauté for another 30 seconds.

2. 2

   Add Broth and Seasonings: Pour in 5 ½ cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring the mixture to a simmer around the edges.

3. 3

   Bake the Risotto: Once simmering, cover the Dutch oven tightly and transfer it to the preheated oven. Bake for 15-18 minutes or until the rice is tender and most of the liquid is absorbed.

4. 4

   Sauté Mushrooms: While the risotto bakes, melt 2 tablespoons of butter with 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase to medium-high heat and add half of the sliced mushrooms in an even layer. Let cook undisturbed for 3 minutes, then stir and cook an additional 3-5 minutes until mushrooms are golden and all liquid has evaporated. Stir in ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for 60 seconds, then remove mushrooms to a plate. Repeat with the remaining mushrooms.

5. 5

   Combine Risotto and Mushrooms: Remove the risotto from the oven. Stir in the remaining ½ cup chicken broth if needed, 3 tablespoons of cubed butter, and Parmesan cheese vigorously until melted to release starch for creaminess. Fold in the sautéed mushrooms carefully.

6. 6

   Finish and Adjust Consistency: Stir in optional heavy cream or additional chicken broth to reach desired creaminess and consistency. Taste and adjust seasoning with additional salt and pepper as needed.