Save to Pinterest The smell hit me first, that earthy, almost smoky aroma seeping from the oven while I stood at the stove, ladling broth into a pot I'd already stirred a dozen times. I'd never roasted mushrooms before making risotto, always tossed them in raw, and the difference was startling. My wooden spoon scraped the bottom in slow circles, and I realized this was the first time I wasn't rushing, wasn't multitasking, just standing there watching rice transform. It felt less like cooking and more like keeping a quiet promise to myself.
I made this the night my sister came over unannounced, stressed and hungry. She sat at the counter with a glass of wine, watching me stir, and by the time the Parmesan went in, she was telling me things she hadn't said in months. The risotto didn't fix anything, but it held space for us. We ate it straight from the pan with two forks, laughing at how we'd forgotten to set the table.
Ingredients
- Mixed mushrooms (400 g): Cremini give body, shiitake add smokiness, and button mushrooms round it out, slice them thickly so they hold their shape during roasting.
- Olive oil (2 tbsp for mushrooms, 1 tbsp for risotto): Use a fruity oil for the mushrooms since it will concentrate in the oven, and a neutral one for the base if you prefer.
- Fresh thyme (2 tsp): Thyme loves heat and mushrooms, dried works in a pinch but fresh releases oils that cling to every bite.
- Vegetable broth (1.5 L): Keep it simmering in a pot beside you, cold broth shocks the rice and ruins the creamy momentum.
- Unsalted butter (2 tbsp): This goes in at the start to build a silky base, save salted butter for another day or you will oversalt before you realize.
- Yellow onion (1 medium): Dice it finely, you want it to melt into the rice, not announce itself in chunks.
- Garlic (2 cloves): Mince it fresh, jarred garlic turns bitter when toasted, and this step is too important to skip.
- Arborio rice (320 g): The starch in arborio is what makes risotto creamy, do not rinse it or you will wash away the magic.
- Dry white wine (120 ml): A crisp Sauvignon Blanc or Pinot Grigio works, avoid anything sweet or oaky, it should taste like something you would drink.
- Parmesan cheese (60 g, plus extra): Grate it yourself from a wedge, pre-grated contains cellulose and will never melt the same way.
- Fresh parsley (2 tbsp): Chop it at the last second, it brightens the richness and adds a pop of green that makes the dish feel alive.
- Sea salt and black pepper: Season the mushrooms generously before roasting, they need more than you think, and adjust the risotto at the very end.
Instructions
- Roast the Mushrooms:
- Preheat your oven to 220°C (425°F) and toss the sliced mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20 to 25 minutes, stirring once halfway, until they are golden at the edges and have shrunk into savory, concentrated bites.
- Start the Risotto Base:
- While the mushrooms roast, heat butter and olive oil in a large, heavy saucepan over medium heat, then add the finely chopped onion and cook until it turns soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for just 1 minute until the kitchen smells warm and sweet.
- Toast the Rice:
- Add the arborio rice to the pan and stir constantly for 2 minutes, letting each grain get coated and lightly toasted. You will hear a faint crackling sound, that is the starch waking up.
- Deglaze with Wine:
- Pour in the white wine and stir until it is almost completely absorbed, scraping up any toasty bits from the bottom. This step smells like a good decision.
- 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 will take 25 to 30 minutes, and the rice should be creamy and al dente, with a slight bite in the center.
- Fold in the Mushrooms and Cheese:
- Stir in the roasted mushrooms (save a few for garnish if you like things pretty), the grated Parmesan, and the chopped parsley. Taste and adjust the seasoning with salt and pepper, but go easy, the cheese is salty.
- Serve Immediately:
- Spoon the risotto into bowls and top with extra Parmesan and reserved mushrooms. It waits for no one, so call everyone to the table now.
Save to Pinterest The first time I served this to guests, someone said it tasted expensive, and I realized that is exactly what happens when you treat simple ingredients with patience. We finished two bottles of wine that night and nobody wanted dessert. One friend scraped the pan with a piece of bread and declared it the best part, and honestly, she was right.
How to Store and Reheat
Risotto firms up dramatically in the fridge, which is normal, so store leftovers in an airtight container for up to three days. When you reheat it, add a few tablespoons of warm broth or water and stir gently over low heat until it loosens back into that creamy texture. I have microwaved it in a pinch, but stovetop reheating always tastes better and brings back some of that just-made magic.
Pairing Suggestions
A crisp Pinot Grigio is the obvious choice, cutting through the richness with bright acidity, but I have also loved this with a light Pinot Noir when the weather turns cold. Serve it alongside a simple arugula salad dressed with lemon and olive oil, or just eat it on its own with crusty bread for mopping up every last bit. The mushrooms make it hearty enough to stand alone, which is rare for a dish without meat.
Variations and Swaps
If you want to make this vegan, swap the butter for olive oil and use nutritional yeast instead of Parmesan, it will not taste identical but it will still be deeply satisfying. I have added a handful of spinach or kale at the end when I wanted more green, and once I stirred in truffle oil instead of parsley, which made it taste like a special occasion. You can also use all one type of mushroom if that is what you have, though the mix creates more complexity.
- Try adding a squeeze of lemon juice at the end for brightness if it tastes too heavy.
- Roast the mushrooms with a splash of balsamic vinegar for a sweet, tangy twist.
- Fold in crispy fried sage leaves just before serving for an herbal crunch.
Save to Pinterest This risotto taught me that standing still can be productive, that stirring is not boring when you are paying attention. Make it on a night when you have nowhere else to be, and let it remind you what patience tastes like.
Recipe FAQs
- → Why is stirring important when making risotto?
Constant stirring releases the starch from arborio rice, creating the signature creamy consistency. This process takes 25-30 minutes and cannot be rushed. Without proper stirring, the risotto becomes mushy or remains too firm.
- → Can I use a different type of mushroom?
Yes, any combination of cremini, shiitake, button, or oyster mushrooms works beautifully. You can even use porcini for deeper, earthier flavor. Mix varieties for more complex taste and texture.
- → What happens if I add cold broth instead of warm?
Cold broth lowers the rice temperature, disrupting the cooking process and resulting in uneven texture. Keeping broth warm maintains consistent heat and allows even absorption, essential for creamy risotto.
- → How do I know when the risotto is done?
The rice should be tender but with a slight firmness in the center (al dente). The mixture should flow slightly on the plate rather than sit in a stiff mound. Taste a grain to confirm doneness.
- → Can I make this ahead of time?
Risotto is best served immediately, but you can prepare components ahead. Roast mushrooms earlier in the day and reheat gently. Make risotto just before serving for optimal creaminess and texture.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the earthy mushrooms beautifully, or choose a light red like Pinot Noir. The acidity cuts through the richness while enhancing the dish's savory depth.