Method

• Preheat oven to 400°F
• Put a large oven-proof pan over medium-high heat
• Melt butter
• Add mushrooms and salt
• Cook until they get wet, then dry out and start browning
• Add in onions and pepper and cayenne
• Cook until onions are soft and translucent
• Add rice and salt and stir until every grain is coated with fat
• Pour 1 cup of chicken broth into the rice mixture
• Cook stirring until the liquid is absorbed by the rice
• Add another cup of chicken broth and stir until it comes to a simmer
• Transfer to the oven and bake until the grains are almost tender, but slightly firm. About 15 minutes
• Transfer the pan back to the stove and put a towl on the handle
• Combine the remaining ¹⁄₂ cup chicken broth and cream. Pour into the skillet
• Cook stirring until the rice is tender, a couple minutes
• Taste and adjust seasoning
• Drizzle extra cream over the rice. Add cheese and chives and stir them in
• Adjust the texture with chicken broth, so it settles down when you shake the plate, but isn't too stiff or loose
• Serve immediately