Roasted Mushroom Risotto (Printable)

Creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan for a deeply savory, comforting Italian dish.

# Ingredient list:

→ 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 1/2 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

# Step-by-Step Guide:

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, 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.
04 - Pour in dry white wine, stirring until almost completely absorbed by the rice.
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 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 cheese and reserved mushrooms.

# Expert Advice:

01 -
  • Roasting the mushrooms first concentrates their flavor into something almost meaty and wild.
  • The creamy texture happens naturally from the starch in arborio rice, no heavy cream needed.
  • It feels fancy enough for guests but forgiving enough for a weeknight experiment.
  • Every spoonful tastes like comfort wrapped in something a little bit elegant.
02 -
  • Never skip keeping the broth warm, cold liquid will seize up the cooking process and you'll end up with unevenly cooked rice.
  • Stir frequently but not obsessively, the rice needs contact with the pan to release starch but constant stirring will break the grains.
  • Risotto waits for no one, it continues to thicken after you plate it so serve it immediately while it's still loose and creamy.
03 -
  • Taste the rice as you go, it should have a slight bite in the center when it's done, not mushy or crunchy.
  • If you run out of broth before the rice is cooked, just use hot water, no one will know.
  • Leftover risotto makes incredible arancini the next day, roll it into balls, stuff with mozzarella, bread and fry until golden.
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