Roasted Mushroom Risotto (Printable Version)

Rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan cheese.

# What You'll Need:

→ Mushrooms

01 - 14 ounces 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 ounces 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 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 - While mushrooms roast, 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 arborio rice and toast for 2 minutes, stirring constantly to coat evenly.
04 - Pour in dry white wine, stirring until almost completely absorbed into the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue for approximately 25-30 minutes until rice achieves a creamy, al dente texture.
06 - Stir in roasted mushrooms (reserving a few for garnish if desired), Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with additional Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms bring a deep, caramelized flavor that stir-ins simply cant match.
  • Its impressive enough for guests but forgiving enough to make on a quiet weeknight.
  • You can adapt it endlessly with whatever mushrooms or herbs you have on hand.
  • The creamy texture feels indulgent without relying on cream.
02 -
  • Never rinse arborio rice before cooking or youll wash away the starch that makes risotto creamy.
  • Keep the broth warm throughout, cold liquid stops the cooking process and makes the rice gummy instead of silky.
  • Stir frequently but you dont need to stand there without a break, just check in every minute or so to keep things moving.
  • If the rice is still firm when you run out of broth, use hot water to finish, it happens and the dish will still be delicious.
03 -
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can see when the liquid is absorbed.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes noticeably better.
  • Roast extra mushrooms and keep them in the fridge, they're perfect on toast, in omelets, or tossed with pasta later in the week.
  • Taste the rice a few minutes before you think its done, that way you can stop at just the right texture instead of guessing.
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