Roasted Mushroom Risotto (Printable)

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

# Ingredient list:

→ 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

# How to Make It:

01 - Preheat oven to 425°F. Toss mushrooms with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and thyme. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring once halfway through.
02 - Heat 2 tbsp butter and 1 tbsp 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 with fat.
04 - Pour in 1/2 cup 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 fully absorbed before adding the next. Continue for 25-30 minutes until rice achieves a creamy consistency and is al dente.
06 - Fold in roasted mushrooms (reserve some for garnish if desired), 2 oz grated Parmesan cheese, and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper to taste.
07 - Divide risotto among serving bowls immediately while hot. Top with extra Parmesan cheese and reserved roasted mushrooms.

# Expert Suggestions:

01 -
  • The roasted mushrooms add a caramelized depth that stovetop versions simply cannot match.
  • Stirring the risotto becomes a kind of meditation, a break from screens and noise.
  • It looks elegant enough for guests but forgiving enough for a solo dinner experiment.
  • Leftovers, if there are any, turn into perfect arancini the next day.
02 -
  • Never rush the broth, adding it all at once will result in gummy, unevenly cooked rice instead of the creamy texture you want.
  • Stirring does not need to be constant, frequent is enough, so you can relax and even sip your wine between stirs.
  • If the risotto thickens too much before serving, stir in a splash of warm broth to loosen it back to a flowing consistency.
03 -
  • Use a wide, heavy bottomed pan instead of a tall pot, it helps the liquid evaporate evenly and gives you more surface area for stirring.
  • Taste the rice a few minutes before you think it is done, risotto can go from perfect to mushy quickly, so pull it off the heat when it still has a slight bite.
  • If you want extra richness, stir in a tablespoon of cold butter at the very end, it creates a glossy, restaurant quality finish.
Go Back