Roasted Mushroom Risotto

The first batch I stirred turned gummy because I rushed the broth, dumping it in like I was filling a pot for pasta. My wrist ached from stirring, and I nearly gave up until a friend told me risotto isnt supposed to behave, it just needs patience. Once I slowed down and listened to the pan, the rice started talking back, releasing starch in soft waves until it turned silky. Now I crave the rhythm of it, the way standing still at the stove becomes something close to meditation.

I made this on a cold Sunday when my sister came over unannounced, still in her running clothes and starving. She sat at the counter peeling garlic while I toasted the rice, and by the time the wine hit the pan, the kitchen smelled so good she forgot she was supposed to be tired. We ate straight from the pot with two spoons, laughing at how fancy it tasted for something we threw together in an hour.

Ingredients

• Mixed mushrooms: Using a variety gives you different textures, shiitake adds chew, cremini brings sweetness, and button mushrooms soak up all the thyme and oil.
• Arborio rice: The high starch content is what makes risotto creamy without any cream, so dont swap it for long grain or youll end up with soup.
• Vegetable broth: Keeping it warm on a back burner means the rice cooks evenly and doesnt shock into a cold bath every time you add a ladle.
• Dry white wine: It cuts through the richness and adds acidity, but if you skip it, a squeeze of lemon at the end does something similar.
• Parmesan cheese: Freshly grated melts into the rice and disappears, while pre-grated stuff clumps and never fully integrates.
• Fresh thyme: It clings to the mushrooms as they roast and perfumes the whole oven, making your kitchen smell like a trattoria.

Instructions

Roast the mushrooms:

Toss them with olive oil, salt, pepper, and thyme, then spread them out so they have space to caramelize instead of steam. After 20 minutes, theyll be golden and concentrated, with crispy edges that taste like umami candy.

Soften the aromatics:

Melt butter and oil together in a heavy pan, then cook the onion low and slow until it turns translucent and sweet. Add garlic just long enough for it to bloom without burning.

Toast the rice:

Stir the arborio into the fat and let it sizzle for a couple minutes, turning slightly opaque at the edges. This step coats each grain and helps it hold its shape through all the stirring.

Deglaze with wine:

Pour in the wine and scrape up any stuck bits from the pan, stirring until the liquid nearly disappears. The alcohol burns off and leaves behind brightness.

Add broth gradually:

Ladle in warm broth one scoop at a time, stirring often and waiting for each addition to absorb before adding the next. The rice will slowly release starch and turn creamy, taking about 25 to 30 minutes total.

Fold in the finish:

Stir in the roasted mushrooms, Parmesan, and parsley, tasting as you go and adjusting salt and pepper. The risotto should flow like lava when you tilt the pan.

Serve immediately:

Spoon into warm bowls and top with extra cheese and a few reserved mushrooms. Risotto waits for no one, it starts to stiffen as it cools.

Save to Pinterest

One night I served this to a friend who swore she hated mushrooms, but she ate two bowls and asked for the recipe before she left. She said the roasting changed everything, that they tasted sweet and smoky instead of slimy and sad. Now she texts me photos every time she makes it, and I feel like Ive converted someone to the church of properly cooked fungi.

Choosing Your Mushrooms

I used to grab whatever was cheapest, but mixing varieties makes a difference you can taste. Shiitake brings a meaty chew, cremini adds a mild sweetness, and even basic button mushrooms turn nutty when roasted long enough. If you find oyster or maitake at the market, throw those in too, they crisp up beautifully and add frilly texture. Just slice everything about the same thickness so they roast evenly and finish at the same time.

Stirring Without Overthinking

The first time I made risotto, I stood there stirring nonstop for half an hour because every recipe made it sound like the rice would seize up if I blinked. Eventually I realized you just need to stir every minute or so, enough to keep it moving and prevent sticking, but not so much that you cant chop parsley or answer a text. The rice will tell you when it needs attention, if it starts catching on the bottom, stir more, if its swimming happily, step back and breathe.

Leftovers and Next-Day Magic

Risotto thickens in the fridge overnight, which makes it perfect for rolling into balls, stuffing with mozzarella, and frying into arancini. You can also reheat it gently with a splash of broth or water, stirring until it loosens back up, though it will never be quite as creamy as the first night. I sometimes spread cold risotto into a pan, press it flat, and crisp it like a giant rice cake, which is a completely different dish but just as satisfying.

• Store leftovers in an airtight container in the fridge for up to three days.
• Reheat gently on the stove with a little extra broth, stirring constantly to bring back the creaminess.
• Freeze portions in individual containers if you want to stash some for a quick weeknight dinner later.

Save to Pinterest

This dish taught me that comfort food doesnt have to be fast, sometimes the slow parts are what make it worth remembering. I hope your kitchen smells like thyme and Parmesan tonight, and that every spoonful tastes like you earned it.

Recipe Questions & Answers

→ What type of mushrooms work best for this dish?

A combination of cremini, shiitake, and button mushrooms provides the best flavor and texture. However, any fresh mushrooms like oyster, porcini, or portobello can be used. Avoid delicate varieties like chanterelles that may break down during roasting.

→ Can I prepare this ahead of time?

Roasted mushrooms can be prepared several hours in advance and stored in an airtight container. However, risotto is best prepared fresh just before serving, as the rice continues to absorb liquid and becomes gummy when sitting. You can prepare components separately and combine at the last moment.

→ What can I substitute for arborio rice?

Carnaroli or vialone nano rice are excellent alternatives with similar starch content and creamy texture. Avoid long-grain varieties like basmati or jasmine, as they won't achieve the desired creamy consistency.

→ Why is constant stirring necessary?

Stirring releases the starches from the arborio rice, which create the signature creamy texture without cream. Regular stirring also ensures even cooking and prevents the rice from sticking to the bottom of the pan.

→ Can I use vegetable stock cubes instead of broth?

Yes, vegetable stock cubes work well. Dissolve them in hot water to create the broth and keep it warm throughout cooking. Homemade or fresh broth will provide superior flavor, but quality stock cubes produce good results.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the earthy mushrooms beautifully. For red wine lovers, light reds such as Pinot Noir or Beaujolais offer nice acidity without overwhelming the delicate risotto flavors.