Roasted Mushroom Risotto (Printable Version)

Rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan for a savory comfort 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 ounces freshly grated Parmesan cheese, plus extra for serving
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper to taste

# Step-by-Step:

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 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 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 until rice is creamy and al dente, approximately 25 to 30 minutes.
06 - Stir in roasted mushrooms, Parmesan cheese, and parsley. Reserve a few mushroom pieces for garnish if desired. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately. Top with extra Parmesan cheese and reserved mushroom pieces.

# Expert Advice:

01 -
  • It turns ordinary mushrooms into caramelized, umami-packed gems that make every bite feel luxurious.
  • The creamy texture comes from the rice itself, not heavy cream, so it feels indulgent but somehow lighter.
  • Stirring becomes meditative, not tedious, especially with a glass of wine and good music.
  • It impresses dinner guests but is forgiving enough for a quiet weeknight when you need comfort.
02 -
  • Keep the broth warm the entire time; cold broth will stop the cooking process and make your risotto take forever to come together.
  • Don't rush the stirring; it's not constant, but frequent enough to coax the starch out of the rice and create that creamy texture without any cream.
  • Taste the rice as you go; risotto should be al dente, not mushy, so stop adding broth when it's tender but still has a little firmness.
  • Serve it immediately; risotto waits for no one and will thicken as it sits, losing that glossy, flowing texture you worked so hard for.
03 -
  • Use a wide, shallow pan instead of a deep pot; it gives you more surface area for evaporation and helps the rice cook more evenly.
  • Stir with a wooden spoon, not a whisk, to avoid breaking the grains and releasing too much starch too quickly.
  • If you're nervous about timing, start warming the broth before you even chop the onion so it's ready when you need it.
  • Taste the Parmesan before you add it; if it's very salty, you may not need to add any extra salt at the end.
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