Roasted Mushroom Risotto (Printable)

Rich and creamy risotto with caramelized roasted mushrooms, arborio rice, and Parmesan for a deeply savory, comforting Italian main 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 olive oil, sea salt, pepper, and thyme. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring once halfway through.
02 - While mushrooms roast, heat butter and olive oil in a large heavy-bottomed saucepan over medium heat. Add chopped onion and cook until soft and translucent, approximately 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly to coat grains evenly.
04 - Pour in dry white wine, stirring continuously until almost completely absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 25 to 30 minutes until rice achieves creamy consistency and al dente texture.
06 - Fold 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 risotto to serving bowls immediately. Top with extra Parmesan cheese and reserved roasted mushrooms.

# Expert Suggestions:

01 -
  • The roasted mushrooms add a deep, concentrated umami flavor that plain sauteed mushrooms simply cannot match.
  • Stirring the risotto is oddly calming, and the gradual transformation from hard rice to silky texture feels like kitchen magic every single time.
  • It looks elegant enough for company but forgiving enough that you can make it on a weeknight once you get the rhythm down.
  • Leftovers (if there are any) turn into incredible arancini the next day when you roll them into balls and fry them until crispy.
02 -
  • Keep the broth warm throughout the cooking process because adding cold liquid will lower the temperature and make the rice cook unevenly, resulting in a gummy texture.
  • Don't walk away from the pot, risotto needs frequent stirring to release the starch properly, but you don't have to stir constantly, just every minute or so.
  • The rice should be al dente, with a slight firmness in the center, if it gets too soft it turns mushy and loses that satisfying bite.
  • Risotto waits for no one, it thickens as it sits, so serve it immediately after stirring in the final ingredients or it will become too dense.
03 -
  • Use a wide, shallow pan rather than a tall pot, it gives you more surface area for evaporation and helps the rice cook more evenly.
  • Grate your Parmesan right before adding it to the risotto, the fresher it is, the better it melts and the more flavor it contributes.
  • If you're making this for guests, roast the mushrooms ahead of time and reheat them gently before stirring them in, it saves you from juggling two things at once.
  • Leftover risotto firms up in the fridge, but you can revive it by heating it gently with a splash of broth or water, stirring until it loosens back up.
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