Roasted Mushroom Risotto (Printable)

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

# What You’ll 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 oz freshly grated Parmesan cheese, plus extra for serving
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper to taste

# How-To:

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, about 5 minutes.
03 - Add 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 until rice is creamy and al dente, approximately 25 to 30 minutes.
06 - Stir in roasted mushrooms, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Hints:

01 -
  • The mushrooms roast until they're dark and concentrated, giving you umami that stirs straight into every spoonful.
  • Stirring the risotto becomes a kind of meditation, and the creamy result feels like a reward for being present.
02 -
  • If you add cold broth, the rice will seize up and cook unevenly, so keep that pot warm on a back burner.
  • Stirring constantly isn't necessary, frequent stirring is enough to release the starch without wearing out your arm.
03 -
  • A tablespoon of cold butter stirred in at the very end, called mantecatura, makes the risotto glossy and luxurious.
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can stir without splashing.
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