Roasted Mushroom Risotto (Printable)

A rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan cheese for a deeply savory, comforting 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

# Directions:

01 - Preheat oven to 425°F. Toss sliced mushrooms with 2 tablespoons olive oil, sea salt, black pepper, and thyme. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and tender, stirring once halfway through cooking.
02 - While mushrooms roast, heat 2 tablespoons butter and 1 tablespoon olive oil in a large heavy-bottomed saucepan over medium heat. Add finely chopped onion and cook for approximately 5 minutes until soft and translucent.
03 - Add minced garlic to the onion mixture and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly to coat each grain with the fat.
04 - Pour dry white wine into the rice mixture and stir continuously until the wine is almost completely absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently after each addition. Allow each addition to be completely absorbed before adding the next. Continue this process for approximately 25-30 minutes until rice reaches a creamy consistency and achieves al dente texture.
06 - Remove from heat and stir in roasted mushrooms, freshly grated Parmesan cheese, and chopped fresh parsley. Reserve some mushrooms for garnish if desired. Adjust final seasoning with salt and pepper to taste.
07 - Transfer risotto to serving bowls immediately and top with additional Parmesan cheese and reserved roasted mushrooms.

# Expert Tips:

01 -
  • The roasted mushrooms get deeply caramelized and sweet, adding a smoky depth that stirs straight into the rice.
  • It looks impressive but the rhythm of stirring is actually meditative, not stressful.
  • You can taste every layer: the wine, the Parmesan, the thyme clinging to golden mushroom edges.
  • Leftovers turn into crispy rice cakes the next morning if you're brave enough to have any left.
02 -
  • If you add cold broth straight from the fridge, the rice will seize up and cook unevenly, so keep that pot warm on a back burner.
  • Don't walk away during the last 10 minutes, the line between creamy and scorched is thinner than you think.
  • Taste the rice after 20 minutes, it should still have a tiny bite in the center, that's your target.
  • If you run out of broth before the rice is done, hot water works in a pinch, I've done it more than once.
03 -
  • Stir with a wooden spoon instead of metal, it's gentler on the rice and won't scrape up your pan.
  • If you want extra richness, beat in a tablespoon of cold butter at the very end, it makes the risotto shiny and luxurious.
  • Use a wide shallow pan instead of a tall pot, the rice cooks more evenly and you can see what's happening.
  • Don't rinse the arborio rice before cooking, you need that surface starch to create the creaminess.
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