Roasted Mushroom Risotto

The smell hit me before I even opened the oven door, earthy and sweet, with that unmistakable scent of thyme mingling with caramelizing mushrooms. I was making risotto for the third time that month, determined to get it right after two watery disasters. This time, I roasted the mushrooms first, something my neighbor mentioned offhand while we were both taking out the trash. That small shift changed everything.

I served this to my brother and his girlfriend on a night when I had nothing planned and they showed up early. They sat at the counter, sipping wine and watching me stir, and by the time I plated it, the kitchen felt warm in a way that had nothing to do with the stove. She went back for seconds, and he asked for the recipe, which he never does.

Ingredients

• Mixed mushrooms: Use a variety if you can, cremini and shiitake have more flavor than plain button mushrooms, and roasting them concentrates their earthiness into something almost meaty.
• Olive oil: Coat the mushrooms well before roasting so they brown instead of steam, I learned this after one too many pale, sad batches.
• Fresh thyme: The leaves release their oils in the oven and cling to the mushrooms, dried works but fresh makes the kitchen smell like a Italian countryside.
• Vegetable broth: Keep it warm on a back burner, cold broth will stall the cooking and youll be stirring forever.
• Unsalted butter and olive oil: Starting with both gives you buttery richness without the risk of burning that butter alone would bring.
• Yellow onion: Dice it finely so it melts into the risotto, you should barely know its there except for the sweetness it adds.
• Garlic: Just two cloves, minced and cooked until fragrant but not brown, burned garlic will ruin the whole pot.
• Arborio rice: The high starch content is what makes risotto creamy, dont substitute with long grain or youll end up with fancy soup.
• Dry white wine: Something you would actually drink, the acidity brightens everything and helps deglaze the pan.
• Parmesan cheese: Freshly grated is non negotiable, the pre grated stuff has anti caking agents that make the risotto gritty instead of silky.
• Fresh parsley: A handful at the end adds color and a slight freshness that cuts through all that richness.

Instructions

Roast the mushrooms:

Preheat your oven to 220 degrees Celsius 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 theyre golden and the edges are crispy.

Start the risotto base:

In a large heavy bottomed pan, melt butter with olive oil over medium heat and add the finely chopped onion. Cook it gently for about 5 minutes until its soft and translucent, not browned.

Toast the rice:

Add the minced garlic and stir for a minute until it smells amazing, then add the arborio rice and stir constantly for 2 minutes. The grains should turn slightly translucent at the edges and smell faintly nutty.

Deglaze with wine:

Pour in the white wine and stir until its almost completely absorbed, scraping up any bits stuck to the bottom of the pan. This should take about 2 minutes.

Add broth gradually:

Ladle in warm broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This takes patience, about 25 to 30 minutes total, but its the key to creamy risotto.

Finish with mushrooms and cheese:

When the rice is creamy and just tender with a slight bite, stir in the roasted mushrooms, Parmesan, and parsley. Taste and adjust the seasoning with salt and pepper, then serve immediately with extra cheese on top.

Save

There was a night last fall when I made this after a long, frustrating day, and the act of standing there, stirring, watching the rice slowly transform, felt like exactly what I needed. By the time I sat down to eat, the day had softened around the edges. Its funny how a pot of rice and mushrooms can do that.

Choosing Your Mushrooms

I used to just grab whatever was on sale, but mixing varieties makes a real difference. Cremini have a deeper flavor than white buttons, shiitake add a slightly smoky note, and even a handful of oyster mushrooms can bring a delicate sweetness. If you can only find one type, go for cremini and roast them a little longer to intensify their flavor.

Getting the Texture Right

The first time I made risotto, I added too much broth too fast and ended up with something closer to soup. The rice needs time to release its starch gradually, which is what creates that creamy texture without any cream. Stir often but not constantly, and trust that the rice will tell you when its ready by looking glossy and flowing slowly off the spoon.

Serving and Storing

Risotto is best served immediately in warm bowls with a generous grating of Parmesan on top. If you have leftovers, store them in the fridge and reheat gently in a pan with a splash of broth or water, stirring until creamy again. You can also form cold risotto into patties, coat them in breadcrumbs, and pan fry them for arancini, which is what I do when I deliberately make extra.

• Save a few roasted mushrooms to arrange on top for a restaurant style presentation.
• A drizzle of good olive oil or a small knob of butter stirred in at the end adds an extra layer of richness.
• Leftover risotto will keep for up to three days in an airtight container in the fridge.

Save

This risotto has become my answer to cold evenings and unexpected guests, a dish that feels like a gift to whoever eats it. I hope it brings you the same quiet satisfaction it brought me the night I finally got it right.

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 cream. Its firm center remains slightly al dente even after stirring frequently.

→ Can I use different mushroom varieties?

Yes, any mushrooms work well—cremini, shiitake, button, oyster, or porcini. Mix varieties for deeper, more complex earthy flavors. Avoid watery mushrooms like white buttons exclusively for best results.

→ How do I know when risotto is properly cooked?

The rice should be creamy and flow slightly on the plate while remaining al dente (tender with slight firmness in the center). It takes 25-30 minutes of gradual broth additions and frequent stirring.

→ What wine pairs best with this dish?

A crisp Pinot Grigio complements the earthiness of mushrooms beautifully. Light reds like Pinot Noir also work well, offering subtle complexity without overwhelming the delicate risotto.

→ Can I make this ahead of time?

Risotto is best served immediately after cooking for optimal creaminess. However, you can prepare roasted mushrooms a day ahead and reheat before serving. Cook risotto fresh just before plating.

→ How do I prevent risotto from becoming gluey?

Stir frequently but not constantly—about every 30 seconds. Use warm broth and add it gradually, allowing each addition to absorb before the next. Avoid over-stirring which releases excess starch.