Pin It The first thing that hit me was the smell of thyme mingling with earthy mushrooms as they roasted, filling my tiny apartment kitchen with something that felt almost indulgent. I had just moved into a place with an oven that actually worked, and risotto seemed like the perfect way to christen it. I stood there stirring, glass of wine in one hand, wooden spoon in the other, feeling oddly accomplished. It wasn't fancy, but it felt like the kind of meal that mattered. That night, I learned that patience and a good stir could turn simple ingredients into something you'd want to linger over.
I made this for my sister once after a long week, and she sat at my counter, chin in hand, watching me stir. She asked why I kept adding broth so slowly, and I told her it was the only way the rice would release its starch and get creamy. By the time I folded in the roasted mushrooms, she was already reaching for a spoon. We ate straight from the pan, standing up, because neither of us wanted to wait. It became our ritual whenever she visited.
Ingredients
- Mixed mushrooms: Use a mix of cremini, shiitake, and button for varied texture and depth; roasting them concentrates their flavor and keeps them from going soggy in the risotto.
- Olive oil for roasting: Coating the mushrooms ensures they caramelize instead of steam, giving you those crispy, golden edges that add contrast.
- Fresh thyme: A little goes a long way; it brings a subtle woodsy note that ties the earthiness of the mushrooms to the creaminess of the rice.
- Vegetable broth: Keeping it warm on the stove means the rice cooks evenly without shocking it with cold liquid, which would slow everything down.
- Unsalted butter and olive oil: Starting with both gives you richness from the butter and a higher smoke point from the oil, so nothing burns while you soften the onion.
- Yellow onion: Finely chopped so it melts into the background, adding sweetness without chunky bites that distract from the creamy rice.
- Garlic: Just two cloves, minced finely, to add a gentle aromatic base without overpowering the mushrooms.
- Arborio rice: The high starch content is what makes risotto creamy; don't substitute with long-grain or you'll miss that signature texture.
- Dry white wine: It adds acidity and brightness that cuts through the richness; use something you'd actually drink, not cooking wine.
- Parmesan cheese: Freshly grated melts seamlessly into the risotto, adding nutty, salty depth that ties everything together.
- Fresh parsley: Chopped at the last minute, it brings a pop of color and a hint of freshness that balances the richness.
Instructions
- Roast the mushrooms:
- Preheat your oven to 220°C (425°F) 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're golden and their edges are crispy.
- Start the risotto base:
- In a large, heavy-bottomed saucepan, melt the butter with olive oil over medium heat, then add the finely chopped onion and cook until it's soft and translucent, about 5 minutes. Stir in the minced garlic and cook for just a minute until it smells amazing.
- Toast the rice:
- Add the arborio rice to the pan and stir constantly for about 2 minutes, letting each grain get coated and slightly translucent around the edges. This step wakes up the starch and sets you up for that creamy finish.
- Deglaze with wine:
- Pour in the white wine and stir until it's almost completely absorbed, scraping up any bits stuck to the bottom of the pan. The acidity here is key to balancing the richness that's coming.
- Add broth gradually:
- Ladle in warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Keep this up for 25 to 30 minutes until the rice is creamy and al dente, with just a slight bite in the center.
- Fold in the mushrooms and finish:
- Stir in most of the roasted mushrooms, the grated Parmesan, and the chopped parsley, saving a few mushrooms for garnish if you like. Taste and adjust with salt and pepper, then serve immediately with extra Parmesan on top.
Pin It There was a rainy Saturday when I made this for no reason at all, just because I wanted to fill the apartment with warmth and the smell of something slow-cooked. I put on an old album, poured myself some of the wine I was using for the risotto, and stirred for half an hour without looking at my phone once. By the time I sat down to eat, I realized I'd been smiling the whole time. It reminded me that cooking doesn't always need an occasion; sometimes it's just about being present with what's in front of you.
Choosing Your Mushrooms
I used to think mushrooms were mushrooms, but roasting a mix of cremini, shiitake, and button taught me otherwise. Cremini are meaty and hold their shape, shiitake bring a deeper, almost smoky flavor, and button mushrooms are mild and soak up the thyme and olive oil beautifully. If you can find them, throw in some oyster or maitake for even more texture. Just make sure they're sliced evenly so they roast at the same rate, and don't crowd the pan or they'll steam instead of caramelize.
Wine Pairing and Substitutions
I always use a dry white wine I'd actually drink, something like a Pinot Grigio or Sauvignon Blanc, because the flavor concentrates as it cooks. If you don't have wine or prefer to skip it, you can use an extra half cup of broth with a splash of lemon juice for acidity. I've done that on nights when I didn't want to open a bottle, and it still turned out creamy and bright. Just don't use anything sweet or the whole dish will taste off.
Storing and Reheating
Risotto is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. When you reheat it, add a splash of broth or water and stir gently over low heat until it loosens up again. I've even turned leftover risotto into crispy arancini by rolling it into balls, breading them, and frying until golden. It's a completely different dish, but it uses up every last spoonful.
- Add a tablespoon of butter at the very end for an extra glossy, restaurant-style finish.
- If you're making this for a crowd, you can roast the mushrooms ahead of time and reheat them gently before folding them in.
- Don't skip the reserved mushrooms for garnish; they add a little textural contrast and make the plate look intentional.
Pin It This risotto has become my go-to when I want to feel grounded, when I need something that asks me to slow down and pay attention. It's a reminder that the best meals aren't always the fastest, and that sometimes, stirring a pot is exactly what you need.
Recipe FAQs
- → Why is arborio rice essential for risotto?
Arborio rice has a high starch content that releases gradually during cooking, creating the signature creamy texture without added cream. Its grains remain al dente at the center while the exterior becomes tender and starchy.
- → How do I prevent my risotto from becoming sticky?
Constant stirring distributes the starch evenly and allows each broth addition to absorb properly. Add broth gradually in ladlefuls rather than all at once, and avoid overcooking beyond 25-30 minutes. The risotto should flow slightly when plated.
- → Can I prepare roasted mushrooms in advance?
Yes, roast mushrooms up to 2 hours ahead and store them at room temperature. Gently reheat them in a skillet with a touch of oil before folding into the finished risotto to maintain their texture.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the earthy mushrooms and creamy rice beautifully. For a lighter red option, Pinot Noir offers subtle fruit notes that won't overpower the delicate flavors.
- → How do I know when the risotto is properly cooked?
The rice should be tender but still slightly firm when bitten (al dente), and the risotto should flow slowly when plated. If it seems too thick, add a splash of warm broth; if too loose, cook uncovered for another minute.
- → Can I use different mushroom varieties?
Absolutely. Mix cremini, shiitake, button, oyster, or porcini mushrooms for varied flavors and textures. Heartier varieties like shiitake add earthiness, while button mushrooms provide a milder taste.