Roasted Mushroom Risotto (Print)

Rich, creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan for a savory, comforting meal.

# Components:

→ 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

# Method:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-25 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 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 25-30 minutes.
06 - Stir in roasted mushrooms (reserve a few for garnish if desired), Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms develop a caramelized depth you simply can't get from sauteing them in the pot.
  • Stirring the risotto becomes oddly meditative, a rare excuse to slow down and just cook.
  • It tastes luxurious but uses mostly pantry staples and whatever mushrooms you can find.
  • Leftovers, if there are any, reheat beautifully with a splash of broth and transform into crispy cakes the next day.
02 -
  • Cold broth will stall the cooking and give you unevenly cooked rice, keep it simmering on a back burner the whole time.
  • Stirring is non-negotiable, it releases the starch from the rice and creates that signature creaminess.
  • If you run out of broth before the rice is tender, switch to hot water rather than adding cold liquid.
03 -
  • Use a wide, shallow pan instead of a tall pot, it helps the liquid evaporate more evenly and gives you better control.
  • Taste the rice as you go, it should be tender with a slight bite in the center, not chalky or mushy.
  • Save your Parmesan rinds in the freezer and toss one into the broth while it simmers for extra umami.
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