Roasted Mushroom Risotto

My neighbor once knocked on my door holding a basket of foraged mushrooms, insisting I had to try them roasted. I was skeptical at first, but the moment those mushrooms hit the hot oven, the smell pulled me right into the kitchen. That earthy, golden aroma became the soul of this risotto, turning what could have been just another rice dish into something I craved on cold evenings. I started making it every few weeks, tweaking the timing, the broth temperature, the stir rhythm. Now it's the dish I make when I want to feel grounded and a little indulgent at the same time.

I made this for my sister's birthday once, and she sat at the counter watching me stir, glass of wine in hand. She kept asking if I needed help, but I told her the stirring was half the therapy. By the time I folded in the roasted mushrooms, the kitchen smelled like a trattoria, and she declared it better than any restaurant version she'd had. That night, risotto stopped being intimidating and started being ours.

Ingredients

• Mixed mushrooms (400 g): Use a mix like cremini, shiitake, and button for layers of texture and flavor; roasting them separately concentrates their earthiness.
• Olive oil (2 tbsp for mushrooms, 1 tbsp for risotto): The first batch coats the mushrooms for roasting, the second adds richness to the rice base.
• Fresh thyme (2 tsp): Thyme loves mushrooms; if using dried, crush it between your fingers to wake up the oils.
• Vegetable broth (1.5 L): Keep it warm in a separate pot so the rice cooks evenly without shocking it with cold liquid.
• Unsalted butter (2 tbsp): Butter and olive oil together create a silky foundation for the onions and rice.
• Yellow onion (1 medium): Finely chop it so it melts into the risotto, adding sweetness without chunks.
• Garlic (2 cloves): Minced fine and added just before the rice, it perfumes everything without burning.
• Arborio rice (320 g): The high starch content is what makes risotto creamy; don't rinse it or you'll wash away the magic.
• Dry white wine (120 ml): A crisp Pinot Grigio or Sauvignon Blanc adds acidity that balances the richness.
• Parmesan cheese (60 g, plus extra): Freshly grated is a must; the pre-shredded stuff won't melt the same way.
• Fresh parsley (2 tbsp): Chopped parsley at the end brings a bright, herbal note that cuts through the cream.
• Salt and black pepper: Season the mushrooms before roasting and adjust the risotto at the end to let the flavors build.

Instructions

Roast the mushrooms:

Preheat your oven to 220°C (425°F). Toss the sliced mushrooms with olive oil, salt, pepper, and thyme, then spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until they're golden and their edges crisp up.

Start the risotto base:

While the mushrooms roast, heat butter and olive oil in a large, heavy-bottomed saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes until it's soft and translucent, stirring occasionally.

Add garlic and toast the rice:

Stir in the minced garlic and cook for 1 minute until fragrant. Add the arborio rice and stir constantly for 2 minutes, toasting it until the edges turn slightly translucent.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed by the rice. The kitchen will smell sharp and bright for a moment.

Add broth gradually:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and letting each addition absorb before adding the next. This takes about 25 to 30 minutes; the rice should be creamy and al dente when done.

Fold in mushrooms and cheese:

Stir in the roasted mushrooms (save a few for garnish if you like), grated Parmesan, and chopped parsley. Taste and adjust with salt and pepper as needed.

Serve hot:

Spoon the risotto into bowls immediately, topping with extra Parmesan and reserved mushrooms. Risotto waits for no one.

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One rainy Saturday, I made this risotto while my partner read aloud from a cookbook we'd been gifted. We laughed at the overly formal instructions, and I realized how much more I trusted my own instincts now, the way the rice looked, the sound of the spoon scraping the pan. By the time we sat down to eat, the rain had stopped, and the risotto tasted like everything good about staying in.

How to Choose Your Mushrooms

I used to grab whatever mushrooms were on sale, but I learned that mixing varieties makes a difference. Cremini add a meaty depth, shiitake bring a slight smokiness, and button mushrooms soak up the thyme and olive oil beautifully. If you can find oyster or maitake mushrooms, toss a handful in for an even more complex flavor. Just slice them evenly so they roast at the same rate.

Wine Pairing and Substitutions

A crisp Pinot Grigio is my go to for both cooking and sipping alongside this dish. The acidity cuts through the richness of the butter and cheese, keeping each bite lively. If you don't want to use wine in the risotto, swap it for an extra ladleful of broth with a squeeze of lemon juice at the end. I've done this when cooking for friends who avoid alcohol, and it still tastes vibrant.

Storing and Reheating

Risotto is best eaten right away, but leftovers can be stored in an airtight container in the fridge for up to 2 days. When you reheat it, add a splash of broth or water and warm it gently on the stove, stirring to bring back some creaminess. My favorite trick is to form the cold risotto into patties, pan fry them in a little butter until crispy, and serve them with a fried egg on top for breakfast.

• Don't microwave risotto; it dries out and loses its creamy texture.
• If the reheated risotto feels tight, stir in a spoonful of butter or a drizzle of olive oil.
• Leftover risotto also makes a great filling for stuffed peppers or mushrooms.

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This risotto has become my answer to long weeks and quiet evenings when I need something that feels like care. It's a dish that rewards patience without demanding perfection, and that's exactly the kind of cooking I keep coming back to.

Questions & Answers

→ What type of mushrooms work best for this dish?

A mix of cremini, shiitake, and button mushrooms provides diverse flavors and textures. Cremini offers earthiness, shiitake adds umami depth, and button mushrooms contribute mild sweetness. Feel free to use whatever varieties are fresh and available at your market.

→ Can I make this ahead of time?

Risotto is best served immediately after cooking for optimal creaminess. However, you can prepare the roasted mushrooms several hours ahead and reheat gently before serving. The risotto itself requires constant attention during cooking and doesn't hold well once finished.

→ What's the difference between arborio and other rice types?

Arborio rice has high starch content that releases during cooking, creating the signature creamy texture of risotto. Other rice varieties lack this starch and won't achieve the same luxurious consistency. Always use arborio, carnaroli, or vialone nano varieties for best results.

→ How do I know when the risotto is done?

The rice should be tender with a slight firmness in the center (al dente) and the overall consistency should be flowing and creamy, not stiff or soupy. This typically takes 25-30 minutes of gradual broth addition. Taste frequently as rice cooks at different rates.

→ Can I use vegetable broth from a carton instead of homemade?

Yes, quality store-bought vegetable broth works well and is perfectly convenient. Keep it warm in a separate pot throughout cooking so the temperature remains consistent when you add it to the risotto, which helps maintain the cooking process smoothly.

→ How can I make this dish richer?

Finish the risotto with an extra tablespoon of unsalted butter stirred in just before serving—this technique is called 'mantecatura' and adds luxurious creaminess. You can also increase the Parmesan slightly or drizzle with truffle oil for elevated elegance.