1. Preheat the Oven:

   • Preheat the oven to 400°F (200°C).

   • Beginner Tip: Ensure the oven is fully preheated for consistent baking; use an oven-proof skillet (cast iron or stainless steel) for seamless stovetop-to-oven transition.

2. Cook the Mushrooms:

   • Melt 3 tbsp butter in a large, oven-proof skillet over medium-high heat.

   • Add 3 cups diced mushrooms, season with a pinch of salt, and cook, stirring occasionally, until browned, about 5–7 minutes, as moisture evaporates.

   • Beginner Tip: Don’t stir too often initially to allow mushrooms to brown; they’ll shrink significantly as they release water.

3. Add Onion and Seasonings:

   • Reduce heat to medium and stir in ½ diced yellow onion.

   • Sprinkle with ground black pepper and a pinch of cayenne pepper.

   • Cook, stirring, until onions are translucent and soft, about 3–5 minutes.

   • Beginner Tip: Stir frequently to prevent burning; onions should soften without browning for a delicate flavor.

4. Toast the Rice:

   • Add 1 cup carnaroli rice to the skillet and stir until each grain is coated with butter, about 1–2 minutes.

   • Season with a pinch of salt.

   • Beginner Tip: Stir constantly to coat rice evenly; this step enhances flavor and texture by toasting the grains.

5. Add Initial Broth and Cook:

   • Pour in 1 cup chicken broth and raise heat to medium-high.

   • Cook, stirring frequently, until the liquid is fully absorbed by the rice, about 5 minutes.

   • Add another 1 cup chicken broth and stir until the mixture comes to a simmer.

   • Beginner Tip: Stir to prevent sticking; the rice should look slightly soupy before baking.

6. Bake the Risotto:

   • Transfer the skillet to the preheated oven and bake for 15 minutes, until the rice grains are almost tender but still slightly firm (al dente).

   • Beginner Tip: Check at 12 minutes; if rice looks dry, add 1–2 tbsp broth before returning to the oven.

7. Finish on the Stovetop:

   • Remove the skillet from the oven and place it on the stovetop over medium heat.

   • Combine the remaining ½ cup chicken broth and ½ cup heavy whipping cream; pour into the skillet.

   • Cook, stirring constantly, until the rice is tender and creamy, 1–2 minutes.

   • Taste and season with additional salt if needed.

   • Beginner Tip: Stir vigorously to release starch for creaminess; the risotto should be loose but not soupy.

8. Add Final Touches and Serve:

   • Remove the skillet from heat and drizzle 2 tbsp heavy whipping cream over the risotto.

   • Add ½ cup finely grated Parmigiano-Reggiano cheese and 2 tbsp chopped fresh chives; stir until combined.

   • Serve immediately in shallow bowls, optionally garnished with extra chives or Parmesan.

   • Beginner Tip: Serve right away to enjoy the creamy texture; risotto thickens as it cools.

Cooking Tips

• Mushroom Prep: Use fresh mushrooms and dice uniformly for even browning; avoid washing to prevent excess moisture—wipe with a damp cloth instead.

• Rice Toasting: Ensure rice is well-coated with butter before adding broth to enhance flavor and prevent mushiness.

• Broth Addition: Add broth gradually on the stovetop to mimic traditional risotto; warm broth beforehand to maintain cooking temperature.

• Creaminess: Stir vigorously in the final step to release rice starch; if too thick, add a splash of broth or cream.

• Flavor Balance: Taste before serving; adjust salt, pepper, or cayenne to preference, as mushrooms and cheese vary in saltiness.