Baked Mushroom Risotto - "Cheater" Oven Risotto Method - Perfect Everytime!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Learn how to make a Baked Mushroom Risotto Recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Baked Mushroom Risotto Recipe!
BTW, be sure to follow your boy, Chef John at @foodwishes / foodwishes
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/231713/Chef-Johns-Baked-Mushroom-Risotto/
@Keith Branson Both of you are bots.
I wonder how you discovered this. You obviously got sick of standing at the stove for half an hour for just two bowls of cooked rice... I know from experience, risotto rice takes forever to cook. I don't know how resturaunts make it to order...
Did he really just call vegetarians "you plant munchers"?? 😂
Yup.
@GW H Roots, you missed roots, the most delicious part..
Yes he did at 233 I laughed so hard.
Yes. And I recall waaaay back when he was making something out of cauliflower..a sauce, he said don't think I don't throw you vegetarians a bone every once in a while...that would be odd wouldn't it? I dunno, maybe throw a branch?
I nearly died laughing
Iwill remember that one... as a plant muncher I LIKE IT!
I love you...this was so delicious. I cooked it for my parents tonight, they were just on the verge of kicking me out and telling me to get a job. Now they want me to stay... thank you
enlightenthemasses Nawwwwh! See Chef John, you just saved a life with your cullinary magic ^_^
LOL!
this will not save you forever!
@@TheTwifann Lol! Mom?
Oh-
Am I the only one who find that super small wooden spoon super funny?
the freakishly small wooden spoon!
LOL! How in the world did Dooneese's (SNL, Kristen Wiig) wooden spoon find its way into Chef John's kitchen?! :)
Nope, normal sized spoon, just has HUGE hands!
I have that spoon & I love it❣
no
"First we make them wet, then we make them dry, then we make them wet again."
-Chef John, 2013
Chef John I wish fat evaporated... 😂😂 all of my problems solved lol
This recipe is a must! If you enjoy mushrooms even in the slightest, this is amazing, trust me, I tried it out because I had to cook dinner with a vegetarian friend. Then we took a bite and were absolutely amazed at how great this turned out. literally the best plate of risotto I ever had, and I'm not even that much of a risotto guy.
Then later, because I was so happy with this, I served it to my father, who is a huge risotto guy, but he is more of a traditional spinach risotto person so he was quite skeptical. But as soon as he took a bite, he put down his fork and told me: 'This is easily the best risotto I ever tasted'. Even though I used too much salt. (be careful with that, be sure to taste!)
Since that dish my father has been on my ass asking me to make it again, so I just showed him this video.
This cook is great to listen to and your happy Dad's spinach design makes me hungry! However, this mushroom recipe has nutrient value that I'm suggesting is a nice choice.
Light Headed did you give him parmigiano
twitey13 always.
It might be a sin but I love taleggio in a risotto, just an idea for you.
Jacob Brown it is also AMAZING with some garlic
A little late to the party, I just made this. O M G it was soooo good and soooo creamy and easy! I love risotto but hate standing at the stove forever making it. I used aborio rice and it worked great at 15 minutes in the oven. Yum! Thank you Chef John!!!!!!
Chef John, I decided to make this yesterday. Today you wrote "nice!" on my Instagram picture of it and I was so happy that you liked it, that I high fived MYSELF! Ya...that's right...myself.
"Plant munchers" lol
"Brown rice vs board of education" lol!
I heard him say this right when i scrolled down to this comment just now lol 12:49am
@@AsukaDoinHerThang i literally did the same thing but at 11PM
this was comfort food when I was stationed in Italy. This was the closest we could get to mac and cheese.
mcomeslast - way better than Mac n cheese!!!
@@Sabbathissaturday uP
ADee SHuPA ?
Chef John, you have improved my cooking skills 1 million percent. #justsaying
Yes, so think of the extra magic with it!
Oh my God...this is one of the most delicious dishes I've ever eaten!! I have gotten nothing but compliments on this dish. Thank you so much for sharing the recipe.
It turns out absolutely perfect. Really a great and easy recipe. Perfect Risotto. I used Aborio and it takes a bit longer and need just a bit more chicken stock. HOLLA
uh, arborio takes less time actually.
Count it ☝️
I did! I've made risotto enough times with either arborio and carnaroli to know. I figure carnaroli takes almost 5 minutes longer the way I do it and it's more difficult to mess up. Arborio goes soft and mushy quickly if you overcook it while carnaroli maintains its toothy firmness.
Note that he said to put this pan in the oven for exactly 15 minutes and if you use arborio to check it after 10 minutes. He covers this in the blog link: "If you end up using Arborio rice, the most popular variety sold for risotto, I’d suggest checking this after 10 minutes in the oven, as I suspect it will cook slightly quicker than the Carnaroli."
Hope this helps!
chef John, I love you, if nothing else, because you love to piss off foodie snobs more than anything in the world!
Made it last night with arborio. Total oven time was 22 minutes as the rice was crunchy after 15. Just added a little more stock. Flavors were great. Not a fan of parm and was happily surprised that it was a complement to the other flavors. Thank you!
My little brother used to make mushroom risotto all the time when I was back home. I'm going to make this this weekend, and pair it with some nice wine as a birthday treat to myself :) Thank you Chef John for making an incredibly delishiously appetizing video
I swear, foodwishes is my secret weapon! I love how you show everything up close so we know exactly what to do. Always love impressing family and friends with foodwishes recipes. Thanks, Chef John!
Charmaine Li no
U
the return of the the freakishly small wooden spoon!!!
You got me at "plant munchers". 😅😅😅
OMG, that is a cool technique! There's nothing wrong with having more than one technique under your belt. Looks great!
I like your style of narrating, it's like sitting in a kindergarten class. I tried your Pasta Fasool recipe with elbow macaroni and my 5 year old gobbled it down before i could say Fasool. It turned out great, thank you for such an easy and wonderful recipe
I love this!!! Thank you~
I used to work with an Italian gal and would mention my frequent pasta cooking in the office and she would always tell e that risotto is the best Italian food. I would just say "It might be but I have never tried it so I would not know." Then I tried it a couple of years ago and got converted. I will give this a go. Thanks chef John.
kenonifty
Rice is eaten all over italy in many different dishes from salty to sweets
Italian rices are kings
Made it! Apparently risotto is very difficult to make, but this was so easy, my first time making it and it tasted sooooo good! Thank you :-)
No its not. I think this is even more complicated than the original one. Watch the instruction from gennaro contaldo, he shows you how its done super quick and easy. And delicious of course. 😉
Sincerly, a european
it isnt difficult, just time consuming. he tried to cut out time at the stove stirring and pouring. otherwise you just keep adding stock and stirring as it absorbs.
"...and the most fun part of this recipe is inviting over your most hardcore Italian food snob friend, and making this for them - you know the one, drives a FIAT, lots of product in the hair... and they're gonna wanna hate it, but they won't be able to..."
Oh Chef John!! You are just hilarious!
I don't see what the baking accomplishes that leaving it on the stove for that same amount of time doesn't. Risotto by the classical method is not difficult at all; I don't know why these cheater methods pop up.
OMG! That's the easiest risotto recipes ever! Thanks chef 😍
Wish I could award you 5 gold stars for this risotto. By far and away the best that I have ever made. Thank you.
Hi Chef John! Do u think this would taste good stuffed in roasted tomatoes?
Yes
Just made this dish for my husband and I.....We loved it!! so delicious and creamy, he said it was the best side dish yet. I love all of your recipes! Thank you for posting them and letting all of us enjoy the delicious food :)
Funny... I made my version of this last night for dinner, only thing different i did with my version is that I also added garlic and used sour cream instead of cream, It turned out creamy n delicious as usual, but be warned I made mistake of re-heating it tonight for dinner and forgot it doesn't re-heat well, instead next time I'm gonna fry the left overs up in patties, Credit goes to Laura Vitale for that idea btw....Oh and I use lots of Parmasan cheese!
can you like, adopt me please?
I would wash the rice before use
I come from rice country, so I should know
"you plant munchers can use vegetable stock"
Oh how I love you chef John.
This recipe is amazing! Thanks!! Weird comment: Your voice and attitude are uplifting and positive. Made me smile. Thank you.
If we wanted to add some wine into this recipe, when would be the best time time to add it? Before you add any stock?
T M H yes
Yep. I always add some vermouth, basically deglazing the mushrooms and onions with it
thank you so much for making this video! my sister makes really yummy mushroom risotto with spinach and I never really could bring myself to spend all that energy on making it but it's definitely one of my favorite foods, now that I know a short cut my lazy butt will make some now! :D
"youre dooone!almost.." hahaha!!
Great recipe! I can't wait to try making my first Risotto this weekend. Where did you find your skinny wooden spoon?
Any adjustments needed when using Arborio rice?
I laughed so much harder than I should've at that brown rice joke lol
I've watched hundreds of cooking clips and I can tell you, you're the most informative Chef on food cooking and very easy to listen to. Thank you for your very helpful and entertaining clips, I love them.
I can't go to sleep good until I watch Chef.
It should be called Double cheater risotto because of the cream johnny boy ;)
Love you dude
i've been cocking your dishes for a year now
seriously, what would i do without your vids?
Risotto is suppose to be creamy from the rice starch, which happens during the cooking process while stirring. That technically is what MAKES it Risotto. I understand trying to remove that tedious process with a cheat.. but if you have to add cream in order to make it creamy, then it isn't really Risotto.
This should be called Risotto-ish Rice Bake...
I like your videos, though. :)
Chaotic Moira
No, what makes it risotto is the kind of rice and the fact that it's sauteed first then cooked in stock. THAT is risotto.
I consider my wife a plant 😊
I've made a pumpkin risotto, and omg it was so good.
2:30 - 'you plant-munchers...'. George Takei somewhere says: 'Oh myyyy....'
Chef why didn't you use any white wine?
You could probably splash in some white wine when adding in the first or second cup of chicken broth.
I think I would rather stick to the classical method. I mean putting heavy cream seems to dilute all of the flavors you have in the mushrooms. Baking it seems to drastically roast the top layer of rice, which is not ideal. Also shallots or at least garlic are necessity in my opinion. $1 worth of fresh thyme can make a huge difference. Another thing I can suggest for everyone cooking at home, salt only at the end after you put in your parmesan cheese as it tends to be VERY salty. In conclusion, classical method is not much more difficult (if at all) and could elevate this dish to the next level.
All that said, I love your channel anyway :)
Maybe make your own video then?...
David NYC
Try it before you criticize it
You drive a Fiat and use hair products don't you David?
This dish is part of my regular line up at home. It’s a huge hit!!
Plant munchers 🤣🤣🌱🌿. As a "plant muncher" l think that beats being called rabbits 🙄😁
Adventurous Ones you rabbit
This was amazing! So simple to make, but devastatingly delicious!! A good balance of creamy and mushrooms! :D
I was surprise that this works really well with regular Jasmine rice too! The sauce was able to stick to the rice and everything!
(Sorry Chef John, but being new to cooking, I have no clue where to get those fancy rice stuff.)
I love this cooking chanel :)
Looks good I gotta try this with some roasted chicken !!
Thank you for posting this video. I cooked this dish today. It is delicious! It is very easy to make too! :)
Chef John you're someone too damn awesome not to meet in my lifetime
What’s with this reezodoe ?
I will try this minus the onions as I'm allergic, but I make risotto a lot and I've never made it this way before. Nice work
I just made this, I used mushroom stock instead of chicken and it turned out great! Also I burned my hand....
I learned so much from this channel! Can’t believe it because of how fun it is to watch. Thank you John
Just made this tonight and it was really REALLY good. I wasn't sure if the consistency would be right due to the baking but it was fantastic. I'm definitely doing this one again!
I wouldn't, but you're the boss, applesauce! I have a recipe using champagne I ought to try again. I'll just figure out the right quality to buy, such as a split or half-bottle, so I don't happily but naughtily fall off the wagon. Have fun! The right type of rice is very important for this dish, but his method looks really smart!
I grabbed a hot pan once. Frittata. Had the oven been at 450 for some other dish, my hand would've sang me a song on contact and I'd have let go immediately. But it was only at 350, so I picked that bastard up and carried it to the plate. By the time I dropped it, I couldn't have told you what was in that frittata or what my birthday was or even my mother's name. All I remember about that night is pain.
Remember in that movie Seven how John Doe avoided leaving prints at the scene by shaving off the skin on his fingers? It was about like that.
3:33 -- TAKE THE GOOD CHEF'S ADVICE!
You can't go wrong with the Chef! You rock John!
Carnaroli is definitely the best rice I've ever used for risotto. Thanks for the tip, Chef John!
Chef John, I'm not sure I agree with this recipe at all. I made this dish tonight. In fact, I am eating it right now as we speak. (90% finished eating; I'm chewing as I type this). You make up for the lack of creaminess of stirring constantly for the "magic" of adding heavy cream. Who adds heavy cream to red-wine mushroom risotto??? Apparently you!!! It is admittedly creamy but it is also over the top!!! I wish I never met you!!! Ha ha, just kidding but only a little. 😀
It's not a red wine risotto. If anything, it'd be white, or even a dry sherry - and we've seen plenty of authentic risotto recipes call for cream.
My food wish is to see how to build the perfect burger or sandwich.... What goes on top and what goes on bottom, I'd really like to know this.....??
Delicious! I have to find a little spoon like yours.
Rice kernels should be separate but equal: "Brown Rice v. Board of Education." Hilarious.
this looks amazing im pumped to try it!
Super oldu ,cok begendim ,ellerinize saglik.Cok cok tesekkurler.
I'm going to make you an offer you can't refuse chef John:
Make this extra cheesy and I'll shaaare it widely to the ends of the unAverse EHH..
I don't have a 12/13 inch skillet that's oven proof, but I do have a porcelain dutch oven of that size. Can I use this pot as a substitute or will it have problems convecting the heat the same?
Regular rice doesn't release enough (or at all) starch, in this way risotto won't be creamy at all. A good risotto is when you pick it up with a spoon and the grains cling a bit to it, like a firm paint (and that's a "risotto all'onda") and this is possible thanks to the starch. Arborio is fine too or you can also use the Vialone Nano. And, imho, to make it creamy at the end of the cooking, butter or stracchino are better than cream.
I am giving you a thumbs up regarding this recipe. It looks delicious. And I am planning on making this dish soon. Thanks.🙂
Looks delicious!!! Could the first cup of liquid be white wine instead of the broth and then the 2nd cup of liquid can be the broth??
Don't crowd the mushrooms! O-O
kayla rosy Julie and Julia movie? Or straight from Julia Child?
It wouldn't become creamy enough. Risotto rices such as Arborio have a higher amount of starch in them than other grains of rice which you can basically equate to creating a sort of roux with the liquid you add in the pan. That's what makes it creamy. Using other types of rice will most likely end up being too runny or dry. You can try though.
I LOVE your channel. I want to be clear about that.... but as the cream was added you mentioned "classic risotto". But.... classic risotto has no cream...
After all... You are the ???? Of your risotto!😨. Chef John, there is honor in observing tradition.😍
Don't know if I did something wrong but the arborio rice took a bit longer to cook. It was still very al-dente after 15 min in the oven and a good 10 min post oven stirring with the addition of cream and more broth.
Just make your own vegetable stock without onion or garlic. It only takes a few minutes to boil up some carrots, celery, peppers, whatever you want. Fennel is nice. Mostly though, you should stop being a vegetarian ;)
I am never going to make risotto the traditional way again. I feel almost like I've been lied to and am only now finally learning the truth... I KNEW there had to be an easier way to do it! SO making this for lunch today :)
I think I speak for Chef John as well as for me here when I say that asking us to stop using butter is like asking someone to stop breathing. What are we supposed to use, margarine? Get outta here, you're out of your mind.
Mouth watering here. Mushroom fanatic who has failed risotto at home.
Looks easy peezy! Going out to get the ingredients today.
They don't eat mushrooms either do they? You could make your own veggie stock by chopping carrot, celery and some greens. Sweat them in some butter then bring to the boil for 15 mins, and then strain.
the only thing that could make you a better cook is if u were black chef john, but u manage to be an extraordinary chef even not being black! thanksss on my way to impress some girl i am into hahahahaha!
i am lactose intolerant... you can soak cashews for a few hours and blend them smooth add a bit more water to make it thinner than heavy cream consistency because cashew cream gets thicker as it cooks.
Next could u please make a tres leche cake that's my favorite kind of cake please it's a Spanish food n I'm Dominican so yeah but I would like it if you did a tres leche cake or flan
you're a genius, I didn't know you could make risotto this way. by the way, I looooove your voice, it's so soothing and sexy, I'd love you to speak on my answering machine lol
So delicious could eat the whole lot, I don’t have an oven skillet but it worked by transferring into Pyrex then back into the non stick skillet on the hob, throughout the video I thought surly risotto don’t take that long the normal way, but anyway it tastes better so I must of been doing it wrong the old way haha
I have a new freakishly small wooden spoon!☘️🎄🌵🌺🥐🥕🥟🍧🎂🥢🍾🍹⛱
This works! I had it with chicken. Still looking for a freakishly small wooden spoon though.
Another excellent dish Chef, but I must have not been paying full attention because I missed the part where you added the cayenne. You did remember the cayenne diddn't you?
like all who made this recipe...a big thumbs up. risotto always scared me but this was a breeze and was so tasty. dive in if you have been scared to make risotto as this comes out perfectly.