Roasted Mushroom Risotto (Print View)

Rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan for a savory Italian comfort dish.

# Components:

→ Mushrooms

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

→ Risotto

06 - 6 cups vegetable broth, kept warm
07 - 2 tbsp unsalted butter
08 - 1 tbsp 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 tbsp chopped fresh parsley
15 - Salt and pepper to taste

# Method:

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 onion and cook until soft and translucent, about 5 minutes.
03 - Add garlic and cook for 1 minute until fragrant. Stir in the arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the white wine, stirring until almost completely absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 25-30 minutes until rice is creamy and al dente.
06 - Stir in the roasted mushrooms (reserve a few for garnish if desired), Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • Roasting the mushrooms separately creates a concentrated, almost meaty depth that plain sauteed mushrooms never achieve.
  • The creamy texture feels indulgent but comes entirely from the rice itself releasing its starch, no heavy cream needed.
  • It looks elegant enough for guests but forgiving enough that you can taste and adjust as you go.
  • Leftovers (if you have any) turn into crispy risotto cakes the next morning when pan fried in a little butter.
02 -
  • Never let the rice dry out completely between broth additions or it will cook unevenly and turn gummy in spots.
  • If the broth runs out before the rice is tender, switch to hot water; I learned this the hard way when I miscalculated and had to scramble for the kettle.
  • Stir frequently but not constantly; the rice needs some contact with the bottom of the pan to develop that creamy texture.
  • Taste the rice after 20 minutes and keep tasting; doneness can sneak up on you, and overcooked risotto turns to porridge fast.
03 -
  • Finish with an extra tablespoon of cold butter stirred in at the very end for a glossy, restaurant quality sheen that makes the risotto look like it's glowing.
  • Reserve some of the roasted mushrooms and their crispy thyme leaves for garnish; the contrast between the creamy rice and the crunchy mushroom edges is what makes each bite interesting.
  • If you want a deeper umami punch, add a teaspoon of white miso paste along with the Parmesan, it dissolves right in and nobody can quite figure out the secret.
  • Use a wide, heavy bottomed pan rather than a tall narrow one so the rice cooks evenly and you can stir without splashing broth everywhere.
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