Roasted Mushroom Risotto (Printable)

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

# What You 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

# Directions:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, salt, pepper, and thyme. Spread on baking sheet and roast for 20-25 minutes until golden and tender, stirring once halfway through.
02 - Heat butter and olive oil in large heavy-bottomed saucepan over medium heat. Add chopped 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 dry white wine, stirring until almost completely absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 25-30 minutes until rice achieves creamy, al dente consistency.
06 - Stir in roasted mushrooms, Parmesan cheese, and parsley. Reserve some mushrooms for garnish if desired. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately and top with extra Parmesan cheese and reserved roasted mushrooms.

# Top Tips:

01 -
  • The roasted mushrooms bring a depth you simply cant get from sauteing them with everything else.
  • Stirring risotto is oddly meditative, and you end up with something that feels fancy but costs very little.
  • Its one of those dishes that looks impressive enough for company but forgiving enough for a quiet Tuesday.
  • Leftovers reheat surprisingly well with a splash of broth, which I learned by accident the next morning.
02 -
  • If you walk away from the risotto for more than a minute or two, it will stick and scorch on the bottom, I have the ruined pans to prove it.
  • The rice should be al dente, not mushy, it should have a tiny bit of firmness in the center when you bite into a grain.
  • Adding all the broth at once will give you rice porridge, not risotto, the gradual addition is what coaxes out the starch.
  • Risotto waits for no one, it thickens as it sits, so have everyone at the table before you plate it.
03 -
  • Warm your serving bowls in a low oven for a few minutes before plating, it keeps the risotto from cooling too quickly.
  • If the risotto gets too thick before the rice is fully cooked, just add more warm broth and keep stirring, you cant really mess it up as long as you pay attention.
  • A microplane grater is the best tool for Parmesan, it creates light, fluffy shreds that melt instantly into the risotto.
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