Roasted Mushroom Risotto (Printable)

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

# 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

# How To Make It:

01 - Preheat oven to 425°F. Toss mushrooms with 2 tablespoons 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 2 tablespoons butter and 1 tablespoon olive oil in a large heavy-bottomed saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in dry white wine, stirring until almost completely absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 25-30 minutes until rice is creamy and al dente.
06 - Stir in roasted mushrooms (reserve a few for garnish if desired), grated Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately. Top with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The mushrooms roast until they taste richer than anything you'd get from a quick saute, almost umami heavy.
  • Stirring the risotto becomes a rhythm you fall into, not a chore, and the payoff is a creamy texture you can't fake.
  • It feels fancy enough for guests but forgiving enough that you can taste and adjust as you go.
  • Leftovers reheat surprisingly well with a splash of broth, turning into a completely different but still delicious dish.
02 -
  • Don't rush the broth additions; if you dump it all in at once, you'll end up with soupy rice instead of creamy risotto.
  • Stir often but not constantly; you want to coax the starch out gently, not beat it into submission.
  • Taste the rice after 20 minutes; depending on your stove and pan, it might be done sooner or need a few extra minutes.
  • If the risotto thickens too much before the rice is tender, just add a bit more warm broth until you get the right consistency.
03 -
  • Use a wide, shallow pan instead of a tall pot; it helps the liquid evaporate more evenly and gives you better control over the texture.
  • Grate your Parmesan on the finest side of the grater so it melts instantly and doesn't clump.
  • If you have leftover risotto, spread it in a dish, chill it, then cut it into squares and pan fry them in butter for crispy risotto cakes the next day.
  • Taste the rice a few minutes before you think it's done; you want it just barely al dente because it'll keep cooking off the heat.
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