Roasted Mushroom Risotto (Printable)

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

# What You 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 Steps:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20 to 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 the arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the dry 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 until rice is creamy and al dente, approximately 25 to 30 minutes.
06 - Stir in the roasted mushrooms, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms bring a caramelized depth you simply cannot get from sauteing alone.
  • Its meditative to make, the kind of cooking that clears your head while filling your kitchen with warmth.
  • Leftovers transform beautifully into crispy arancini the next day if you have any willpower left.
02 -
  • Do not walk away during the stirring; the rice needs constant attention or it will stick and scorch on the bottom.
  • If your risotto gets too thick, add a splash more broth or even hot water to loosen it back to a creamy consistency.
  • Serve risotto the moment it is done because it continues to absorb liquid and will turn gluey if it sits.
03 -
  • Use a wide shallow pan instead of a tall pot so the rice cooks more evenly and you can see when it needs more liquid.
  • Grate your Parmesan right before stirring it in, the flavor is sharper and it melts into the risotto without clumping.
  • Taste the rice a few minutes before you think it is done so you can catch it at the perfect al dente moment.
Go Back