Save to Pinterest The kitchen window was cracked open one rainy November evening when I finally stopped being intimidated by risotto. I had always thought it required some kind of culinary wizardry, but a friend casually mentioned she made it while catching up on podcasts. That night, I roasted mushrooms until my apartment smelled like a forest after rain, and I stood at the stove, stirring rice with a glass of wine nearby, realizing this was less about precision and more about rhythm.
I made this for my sister after she moved into her first apartment, and we ate it straight from the pan with too much Parmesan on top. She said it tasted like something youd order at a tiny restaurant tucked away on a side street in Italy. I dont know if that was true, but I do know we finished every bite and stayed up talking until the dishes were cold in the sink.
Ingredients
- Mixed mushrooms: Using a variety like cremini, shiitake, and button creates layers of earthy flavor, and roasting them concentrates their taste in a way sauteing never quite does.
- Olive oil for mushrooms: This helps the mushrooms caramelize in the oven and keeps them from drying out, plus it carries the thyme beautifully.
- Fresh thyme: The woodsy aroma pairs perfectly with mushrooms, and if you use dried, just remember it's more concentrated so a little goes a long way.
- Vegetable broth: Keeping it warm on a back burner is key because cold broth shocks the rice and slows down the cooking process.
- Unsalted butter and olive oil: Starting with both gives you a rich base without burning, since butter alone can brown too quickly.
- Yellow onion: Finely chopped onion melts into the risotto and adds a subtle sweetness that balances the savory mushrooms.
- Garlic: Just two cloves add a gentle background note without overpowering the delicate rice.
- Arborio rice: The high starch content is what makes risotto creamy, so dont substitute with long-grain rice or youll miss that signature texture.
- Dry white wine: It adds acidity and brightness, and I learned the hard way that sweet wine throws off the whole balance.
- Parmesan cheese: Freshly grated melts in seamlessly and adds that nutty, salty finish that makes you want one more bite.
- Fresh parsley: A handful of brightness at the end cuts through the richness and makes the whole dish feel lighter.
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 through, until they're golden and their edges are crispy.
- Start the risotto base:
- While the mushrooms roast, heat butter and olive oil in a large, heavy-bottomed saucepan over medium heat, then add the finely chopped onion and cook until it's soft and translucent, about 5 minutes. Stir in the garlic and let it cook for just a minute until your kitchen smells amazing.
- Toast the rice:
- Add the arborio rice to the pan and stir constantly for about 2 minutes, letting the grains toast lightly and turn slightly translucent at the edges. This step builds flavor and helps the rice absorb the liquid evenly later.
- Deglaze with wine:
- Pour in the white wine and stir until it's almost completely absorbed, scraping up any bits stuck to the bottom of the pan. The wine will sizzle and fill the air with a bright, tangy aroma.
- Add broth gradually:
- Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This slow process releases the starch from the rice and creates that signature creamy texture, and it takes about 25 to 30 minutes.
- Finish with mushrooms and cheese:
- When the rice is tender but still has a slight bite, stir in the roasted mushrooms, saving a few for garnish if you like, along with the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper, knowing the cheese adds saltiness too.
- Serve immediately:
- Spoon the risotto into bowls while it's still creamy and hot, topping each serving with extra Parmesan and a few reserved mushrooms. Risotto waits for no one, so gather everyone to the table right away.
Save to Pinterest One winter night, I made this for a small dinner party and ran out of broth with five minutes left to go. I panicked quietly, added hot water from the kettle, and kept stirring. Nobody noticed, and one guest asked for the recipe before she even finished her bowl. That was when I realized risotto is more forgiving than its reputation suggests, and confidence matters more than perfection.
How to Choose Your Mushrooms
I used to grab whatever mushrooms were on sale, but I started noticing how different varieties brought their own character to the dish. Cremini and button mushrooms are mild and reliable, shiitake adds a deeper, almost smoky note, and oyster mushrooms turn silky when roasted. If you can, mix at least two types for a more complex flavor, and dont worry if they're not exotic, even plain button mushrooms become something special when roasted until golden.
Getting the Texture Just Right
The first time I made risotto, I overcooked it into a puddle because I was too cautious and kept adding broth. Now I know to stop when the rice still has a tiny bite in the center and the mixture looks looser than you'd think, because it thickens as it sits. If it does get too thick, a splash of warm broth or even hot water stirred in right before serving brings it back to life.
Making It Your Own
This recipe is a starting point, and I've played with it dozens of times depending on what I had around. Sometimes I skip the wine and use an extra ladleful of broth with a squeeze of lemon at the end, or I stir in a handful of spinach or peas in the last few minutes for color. You can swap thyme for rosemary, add a pinch of red pepper flakes for warmth, or finish with truffle oil if you're feeling fancy.
- Try stirring in a tablespoon of butter at the very end for an even silkier finish.
- Leftover risotto makes incredible arancini the next day if you have the energy to fry them.
- If you want to make this vegan, use olive oil instead of butter and nutritional yeast instead of Parmesan.
Save to Pinterest This dish has become my answer to grey days and the need for something that feels like a hug in a bowl. I hope it becomes that for you too.
Questions & Answers
- → What type of mushrooms work best for this dish?
A mix of cremini, shiitake, and button mushrooms provides the best flavor complexity. The variety creates different textures and depths of flavor when roasted.
- → Can I prepare the mushrooms ahead of time?
Yes, you can roast the mushrooms up to 2 hours ahead and store them at room temperature. Reheat gently before adding to the risotto if preferred.
- → What's the secret to creamy risotto?
Constant stirring and adding warm broth gradually is essential. Never rush the process—it typically takes 25-30 minutes. The starches from the rice create the creamy texture naturally.
- → Can I use a different white wine?
Any dry white wine works well—Pinot Grigio, Sauvignon Blanc, or even a dry Vermouth. Avoid oaky wines as they can overpower the delicate flavors.
- → How do I know when the risotto is done?
The rice should be creamy and tender but still slightly firm to the bite (al dente). It should flow slightly on the plate rather than hold a stiff shape.
- → Is this dish vegetarian?
Yes, it's vegetarian. However, some Parmesan cheeses contain animal rennet, so check labels if strict vegetarianism is required. Plant-based alternatives are available.