Roasted Mushroom Risotto (Printable Version)

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

# What You'll Need:

→ 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, sea salt, pepper, and thyme. Spread on baking sheet and roast 20-25 minutes until golden and tender, stirring halfway through.
02 - Heat 2 tbsp butter and 1 tbsp olive oil in large heavy-bottomed saucepan over medium heat. Add chopped onion and cook 5 minutes until soft and translucent.
03 - Add minced garlic and cook 1 minute until fragrant. Stir in arborio rice and toast 2 minutes, stirring constantly.
04 - Pour in dry white wine and stir until almost completely absorbed by rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding next. Continue 25-30 minutes until rice is creamy and al dente.
06 - Stir in roasted mushrooms (reserve some for garnish), 2 oz Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately topped with extra Parmesan cheese and reserved mushrooms.

# Expert Tips:

01 -
  • The roasted mushrooms bring a smoky depth you cant get from sauteing alone, turning each bite earthy and almost meaty.
  • It looks impressive but the process is forgiving, you can pause between ladles if someone knocks on the door or the phone rings.
  • Leftovers turn into crispy arancini the next day, which means this dish keeps giving even after dinner ends.
02 -
  • Cold broth will slow the cooking and make the rice cook unevenly, so keep a pot simmering on a back burner the whole time.
  • Stirring constantly is a myth, frequent stirring works just fine and saves your arm from cramping halfway through.
  • If the risotto thickens too much before the rice is tender, just add more broth, theres no magic amount, you go by feel.
03 -
  • Finish with a small knob of cold butter stirred in at the very end, it makes the risotto glossy and adds a richness that feels almost decadent.
  • Taste the rice a few minutes before you think its done, it should have a tiny bite in the center but no chalkiness.
  • If youre making this for a crowd, roast the mushrooms and chop the onions ahead of time, then the actual risotto only takes half an hour of active cooking.
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