Baked mushroom risotto, creamy and stringy. Do you love mushroom risotto but want to give it a captivating twist? Try it like this and you’ll see how wonderful it is!! Do you remember the Baked milk rice with ham and cheese or the Baked spinach rice? If those recipes made you fall in love, this one, just like the Baked rice with artichokes will make you fall in love at first taste!
I adore rice, you probably already figured that out, right?
I can’t even say how many kinds of baked gratinated rice I’ve prepared anymore, I’ve lost count, but at my house it’s always a success so I make it often, changing the main ingredient depending on the season, and today it’s time for baked mushroom risotto!
Follow me in the kitchen—I want to tell you how I cooked a very creamy and gratinated mushroom and saffron risotto, perfect for Sunday or special occasions: a fragrant, creamy and flavorful dish!
Curious? Let’s run to the kitchen to preheat the oven, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)
Also take a look:
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 2 1/2 cups rice (for risottos)
- 1 onion (medium)
- 2 tbsp butter
- as needed extra virgin olive oil
- 1 1/3 lbs mushrooms (I used a frozen mixed mushrooms blend)
- 6 3/4 cups vegetable broth (or lightly salted water)
- 1 sachet saffron
- 1 1/2 cups Parmigiano Reggiano DOP (or Grana Padano)
- 9 oz mozzarella
- as needed parsley
Baked mushroom risotto, creamy and stringy
Slice a medium onion and sauté it in plenty of olive oil.
Add the mushrooms—you can use the ones you prefer, fresh or frozen; I used a mixed porcini-rich blend full of flavor and aroma.
Salt and, as soon as all the cooking water has evaporated, add the rice and let it toast for a few minutes, stirring often.
Add the water or broth little by little and let it be absorbed before adding more.
When the rice is almost cooked but still al dente, add a little more broth to make it more loose and then turn off the heat.
Stir in the chopped parsley, the saffron, one third of the grated cheese and mix.
Add another third of the mozzarella, sliced, and stir well to incorporate it.
Take a large baking dish suitable for 6 people (here), pour in half of the rice, distribute another third of the sliced mozzarella on top, and sprinkle a little of the grated cheese taken from the total.
Cover with the remaining rice, add the last portion of grated cheese and mozzarella, and bake in a preheated oven, static or fan, at 356°F for 15-20 minutes.
Once you have achieved the gratination you desire, remove from the oven, let it cool slightly and serve immediately.
Serve hot and stringy.
.Baked rice should be eaten as soon as possible and preferably right after it’s made; naturally, like any risotto, once cold it will be firm and compact. You can store it in the fridge for 24 hours and reheat when needed, but it won’t be as good as freshly baked.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter, YouTube and TikTok.
“This recipe contains some affiliate links, from which a small share of the revenue is obtained, without any change in prices. These are simply shopping suggestions, with no obligation.”
