Roasted Mushroom Risotto (Printable Version)

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

# What You'll 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 1/2 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 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, approximately 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in the arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the 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 25-30 minutes.
06 - Stir in the 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 Tips:

01 -
  • The roasted mushrooms bring a caramelized depth you simply cannot get from sauteing.
  • Stirring becomes meditative, not tedious, once you stop fighting the rhythm.
  • It tastes like something from a corner trattoria but uses pantry staples and a single pan.
  • Leftovers reheat beautifully with a splash of broth, which almost never happens with risotto.
02 -
  • Cold broth will stop the cooking process and turn your risotto gluey, keep it warm on a back burner the entire time.
  • If you walk away mid-stir, the rice will stick and scorch on the bottom, this is not a multitasking dish.
  • Add the Parmesan off the heat or it can seize and turn grainy instead of melting into silk.
  • Risotto thickens as it sits, so serve it slightly looser than you think it should be.
03 -
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can see what is happening.
  • Taste the rice after 20 minutes and every few minutes after, al dente is personal and you will know it when you feel it.
  • If you run out of broth before the rice is done, hot water works fine, do not panic.
  • Finish with an extra tablespoon of cold butter stirred in off the heat for restaurant level creaminess.
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