Roasted Mushroom Risotto

My neighbor appeared at the door one evening with a basket of wild mushrooms she'd foraged that morning, and I had no plan except a half-empty bottle of wine in the fridge. I pulled out the arborio rice I'd been hoarding and decided to trust the process. The kitchen filled with the smell of roasting mushrooms and butter, and by the time I plated it, I knew I'd stumbled onto something I'd make again and again.

I made this for a small dinner party once, and everyone went quiet after the first bite. One friend, who claimed she didn't like mushrooms, asked for seconds. That night taught me that good risotto isn't about perfection, it's about patience and letting the ingredients speak for themselves.

Ingredients

• Mixed mushrooms: Use a variety for complexity, cremini adds earthiness, shiitake brings umami, and button mushrooms round it out with a mild sweetness.
• Olive oil for mushrooms: Don't skimp here, it helps them caramelize and prevents sticking on the baking sheet.
• Fresh thyme: This herb loves mushrooms, if you only have dried, use half the amount and rub it between your fingers to release the oils.
• Vegetable broth: Keeping it warm is crucial, cold broth shocks the rice and slows down the cooking process.
• Arborio rice: The high starch content is what makes risotto creamy, do not substitute with long grain rice or you'll end up with soup.
• Dry white wine: It adds acidity and brightness, I've used Sauvignon Blanc and Pinot Grigio with equal success.
• Parmesan cheese: Freshly grated melts into the risotto seamlessly, pre-grated stuff clumps and tastes like cardboard.
• Unsalted butter: Stirred in at the end, it gives the risotto a glossy, velvety finish that feels restaurant quality.

Instructions

Roast the mushrooms:

Preheat your oven to 220 degrees C and toss the sliced mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast them for 20 to 25 minutes, stirring halfway, until they're golden and their edges are crispy.

Start the risotto base:

In a large heavy bottomed saucepan, melt butter with olive oil over medium heat, then add the chopped onion and cook until it's soft and translucent, about 5 minutes. Stir in the garlic and let it cook for just a minute until fragrant.

Toast the rice:

Add the arborio rice to the pan and stir constantly for about 2 minutes, you'll hear it start to crackle slightly and smell nutty. This step coats each grain with fat and helps it absorb the liquid evenly.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed, the alcohol will cook off and leave behind a subtle tang. Don't rush this, let the rice drink it in.

Add broth gradually:

Ladle in the warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 25 to 30 minutes, and yes, you have to stand there and stir.

Fold in the mushrooms and finish:

Once the rice is creamy and al dente, stir in the roasted mushrooms, reserving a few for garnish, then fold in the Parmesan and chopped parsley. Taste and adjust the seasoning with salt and pepper.

Serve immediately:

Spoon the risotto into warm bowls and top with extra Parmesan and the reserved roasted mushrooms. Risotto waits for no one, so gather everyone before you plate it.

Pin

The first time I nailed this dish, I texted a photo to my brother, who's a chef, and he replied with a single word: finally. It had taken me three tries to get the texture right, but standing there with a wooden spoon and a glass of wine, I finally understood what all the fuss was about.

Choosing Your Mushrooms

I've made this with everything from fancy porcini to basic button mushrooms from the grocery store. The key is variety, mixing textures and flavors gives you more depth than using a single type. If you can find fresh shiitake, their meaty texture holds up beautifully to roasting. Avoid pre-sliced mushrooms if possible, they dry out faster and never caramelize as well.

The Stirring Debate

Some recipes insist you stir constantly, others say occasional stirring is fine. I've landed somewhere in between: stir frequently, but you can step away for 30 seconds to sip your wine or chop parsley. The goal is to keep the rice moving enough to release starch without turning it into mush. You'll know it's working when the risotto starts to look glossy and flows slowly off the spoon.

Serving and Storing

Risotto is best eaten immediately, straight from the pot to the bowl. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stovetop with a splash of broth or water, stirring until it loosens up again.

• For a fun twist, shape cold risotto into patties, coat in breadcrumbs, and pan fry them into crispy cakes.
• Add a handful of spinach or peas to the finished risotto for a pop of color and extra nutrition.
• Drizzle with truffle oil just before serving if you're feeling fancy and want to impress someone.

Pin

This risotto has become my go to when I want to cook something that feels special without leaving the house. It's forgiving, it's impressive, and it never fails to make the kitchen feel like the best place to be.

Recipe FAQ

→ How do I achieve the perfect creamy texture?

Add warm vegetable broth gradually, one ladleful at a time, stirring frequently. Allow each addition to absorb before adding the next. This slow process, taking about 25–30 minutes, releases the rice's starches and creates that signature creamy consistency.

→ Can I use other mushroom varieties?

Absolutely. Mix cremini, shiitake, button, oyster, or porcini mushrooms based on preference. Each variety offers distinct flavors—shiitake provides earthiness, porcini adds depth, while button mushrooms offer mild creaminess. A combination of 2–3 types works beautifully.

→ What's the best way to roast the mushrooms?

Slice mushrooms evenly, toss with olive oil, salt, pepper, and thyme. Spread in a single layer on a baking sheet. Roast at 220°C (425°F) for 20–25 minutes, stirring halfway through. This develops caramelization and concentrates flavors.

→ Can I make this ahead?

Risotto is best served immediately after cooking. However, you can prepare mushrooms several hours in advance and reheat gently. For leftovers, store in the refrigerator and reheat with additional broth to restore creaminess.

→ What wine pairs well with this dish?

A crisp Pinot Grigio complements the earthiness of mushrooms perfectly. Alternatively, choose a light red wine like Pinot Noir for deeper flavor compatibility. The white wine used in cooking should be dry and of drinking quality.

→ How do I prevent the risotto from becoming gluey?

Use arborio rice specifically, as its higher starch content creates creaminess without mushiness. Stir frequently but don't over-stir, and maintain a gentle heat. Add broth gradually, allowing proper absorption between additions.