Roasted Mushroom Risotto

The steam rising from my pot carried the smell of thyme and butter, and I knew before tasting that something had finally clicked. I had attempted risotto twice before and quit both times, convinced my arm wasn't strong enough for all that stirring. But that evening, with rain tapping the window and nowhere else to be, I committed to the rhythm and it paid off in a way that made me understand why Italians treat this dish with such reverence.

I made this for my sister on her birthday one year because she had mentioned offhand that restaurants never got risotto quite right. She sat at my counter with a glass of wine, watching me stir and taste, and when I finally served it she went quiet for three bites before saying it was better than she remembered from our trip to Milan. That moment made every sore wrist worth it.

Ingredients

• Mixed mushrooms (400 g): Use a combination for complexity; shiitake adds earthiness while cremini brings a meatier bite, and roasting them intensifies everything.
• Olive oil (2 tbsp for mushrooms, 1 tbsp for risotto): The first portion helps the mushrooms crisp up in the oven, the second builds flavor in your rice base.
• Fresh thyme (2 tsp): This herb loves mushrooms and heat, becoming more fragrant as it roasts and releasing oils that cling to every surface.
• Vegetable broth (1.5 L): Keep it simmering in a separate pot so each addition warms the rice without shocking it, which keeps the grains from seizing up.
• Unsalted butter (2 tbsp): Added at the start with olive oil, it gives the onions a silky foundation and later enriches the final stir.
• Yellow onion (1 medium): Finely chopped so it melts into the background, sweetening the risotto without announcing itself.
• Garlic (2 cloves): Minced and added after the onion so it perfumes the rice without burning.
• Arborio rice (320 g): The starch in these short grains is what creates that signature creaminess, so do not rinse it before cooking.
• Dry white wine (120 ml): It cuts through the richness and adds acidity that balances the Parmesan; I use whatever I am drinking.
• Parmesan cheese (60 g, plus extra): Freshly grated is non-negotiable here, the pre-shredded kind has additives that make the risotto gritty instead of silky.
• Fresh parsley (2 tbsp): Chopped and stirred in at the end for a pop of color and a slightly peppery freshness.
• Sea salt and black pepper: Season the mushrooms before roasting and adjust the risotto at the very end after the cheese goes in.

Instructions

Roast the mushrooms:

Preheat your oven to 220C (425F) and toss the sliced mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20 to 25 minutes, stirring halfway, until they are golden and their edges have crisped up like little umami chips.

Start the risotto base:

In a large heavy bottomed saucepan, melt butter with olive oil over medium heat, then add the finely chopped onion and cook until it turns translucent and soft, about 5 minutes. Add the garlic and stir for just a minute until the kitchen smells like an Italian grandmother is visiting.

Toast the rice:

Stir in the arborio rice and let it toast for 2 minutes, stirring constantly so each grain gets coated in fat and starts to smell faintly nutty. This step builds flavor and helps the rice absorb liquid evenly later.

Deglaze with wine:

Pour in the white wine and stir until it is almost completely absorbed, scraping up any bits stuck to the bottom of the pan. The alcohol will cook off, leaving behind bright acidity.

Add broth gradually:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This will take 25 to 30 minutes, and the rice should be creamy and tender but still have a slight bite in the center.

Finish with mushrooms and cheese:

Stir in the roasted mushrooms (save a few pretty ones for the top if you are feeling fancy), the grated Parmesan, and chopped parsley. Taste and adjust the seasoning with salt and pepper, then serve immediately while it is still loose and flowing.

Save

One winter night I made this for a friend going through a rough breakup, and we ate it straight from the pot with two spoons and a bottle of Pinot Grigio between us. She said it was the first thing that had tasted like anything in days. Food like this has a way of reaching people when words fall short.

Choosing Your Mushrooms

I learned to mix textures after buying a bulk pack of button mushrooms and realizing they all tasted the same. Now I grab whatever looks good, combining meaty cremini, woodsy shiitake, and tender oyster mushrooms if I can find them. The variety makes every bite a little different, and roasting them separately from the risotto keeps their texture intact instead of turning them into wet sponges.

The Stirring Myth

You do not need to stir risotto constantly like some recipes insist, but you do need to stay nearby and stir every minute or so. I keep a podcast or music on and treat it like a moving meditation. The key is keeping the rice moving just enough that it releases starch without sticking, and that happens with attention, not aggression.

Making It Your Own

This recipe is forgiving once you understand the technique. I have stirred in leftover roasted butternut squash, swapped thyme for rosemary, and even added a handful of spinach at the end when I needed to use it up. The structure stays the same but the flavors can shift with the season or whatever is taking up space in your fridge.

• Try stirring in a tablespoon of truffle oil at the end for something special.
• Add a handful of frozen peas in the last few minutes for color and sweetness.
• Top with crispy fried sage leaves if you want to impress someone.

Save

Risotto taught me that some things cannot be rushed, and that patience in the kitchen often tastes better than any shortcut. I hope this version becomes one you return to when you need something warm, satisfying, and worth the time.

Recipe FAQs

→ What type of mushrooms work best for this dish?

A mix of cremini, shiitake, and button mushrooms creates the most complex flavor profile. However, you can use any combination of your preferred mushrooms. Avoid overly watery varieties like portobello caps.

→ Can I prepare the mushrooms in advance?

Yes, you can roast the mushrooms up to 2 hours ahead and store them at room temperature. Reheat gently before folding into the risotto to maintain their texture and warmth.

→ Why is constant stirring important in risotto?

Frequent stirring releases the starch from the arborio rice, which creates the creamy consistency risotto is known for. The broth gradually absorbs into the rice, developing a smooth, luxurious texture.

→ What can I substitute for white wine?

Use vegetable broth, chicken broth, or even a splash of lemon juice mixed with broth. The wine adds acidity and depth, so choose a substitute that provides similar brightness.

→ How do I know when the risotto is perfectly cooked?

The rice should be tender but still have a slight firmness when bitten (al dente), and the overall consistency should be creamy and flow slightly on the plate, not stiff or mushy.

→ Can this dish be made dairy-free?

Yes, substitute the butter with olive oil and use a dairy-free Parmesan alternative. The risotto will be slightly less rich but still delicious and maintain its creamy texture.