Roasted Mushroom Risotto (Print out)

Rich, creamy risotto with caramelized roasted mushrooms, arborio rice, and Parmesan for a deeply savory, comforting dish.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

→ Risotto

06 - 6 cups vegetable broth, kept warm
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1 medium yellow onion, finely chopped
10 - 2 garlic cloves, minced
11 - 1.5 cups arborio rice
12 - 1/2 cup dry white wine
13 - 2 oz freshly grated Parmesan cheese, plus extra for serving
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring once halfway through.
02 - Heat butter and olive oil in a large heavy-bottomed saucepan over medium heat. Add chopped onion and cook until soft and translucent, approximately 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly to coat grains evenly.
04 - Pour in white wine, stirring continuously until almost completely absorbed into the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue for 25-30 minutes until rice achieves creamy consistency while maintaining al dente texture.
06 - Stir in roasted mushrooms (reserving a few for garnish if desired), Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper to preference.
07 - Serve immediately while risotto maintains its creamy consistency, topped with additional Parmesan and reserved roasted mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms bring a deep, caramelized flavor that plain sauteed ones just can't match.
  • Stirring the risotto becomes meditative, a rare moment to slow down and just focus on one thing.
  • It's impressive enough for guests but forgiving enough for a weeknight when you need comfort.
  • Leftovers (if there are any) turn into crispy risotto cakes the next morning.
02 -
  • Keep the broth warm the entire time; cold broth will slow down the cooking and make the risotto gummy.
  • Don't walk away during the stirring; frequent stirring releases the starch that makes risotto creamy, not added cream.
  • Taste the rice after 20 minutes; depending on your stove and pan, it might be done sooner or need a few extra minutes.
  • If you run out of broth before the rice is tender, use hot water; the dish will still turn out beautifully.
03 -
  • Finish the risotto with an extra tablespoon of cold butter just before serving for a glossy, restaurant quality texture.
  • Roast the mushrooms on the highest oven rack so they caramelize instead of steaming.
  • Use a wooden spoon; it's gentler on the rice and helps you feel the texture as it cooks.
  • If you want a lighter version, skip the final butter and add a handful of fresh spinach or arugula at the end.
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