Save The sound of rain tapping against the kitchen window always makes me want risotto. One October evening, I opened the fridge to find a bag of mushrooms that needed using, and suddenly the idea clicked: roast them first, then fold them into the rice. The smell that filled the apartment as they caramelized in the oven was enough to make my neighbor knock and ask what I was cooking. That batch turned into this recipe, and I've been making it ever since.
I made this for a small dinner party once, and everyone went quiet after the first bite. My friend Sarah, who claimed she didn't like mushrooms, asked for seconds. By the end of the night, she was writing down the recipe on a napkin. It's become my go-to whenever I want to impress someone without pretending I'm a chef.
Ingredients
- Mixed mushrooms (cremini, shiitake, button): Using a variety gives you different textures and deeper flavor, and roasting them first keeps them from turning rubbery in the risotto.
- Olive oil: A good quality olive oil makes a difference here, especially when you're roasting the mushrooms and building the base of the risotto.
- Sea salt and black pepper: Season the mushrooms before roasting so the salt draws out moisture and helps them caramelize instead of steam.
- Fresh thyme leaves: Thyme and mushrooms are old friends, and the earthy, slightly floral note ties everything together beautifully.
- Vegetable broth: Keep it warm on a back burner so the rice doesn't shock and stop cooking when you add each ladleful.
- Unsalted butter: Butter adds richness and helps create that glossy, restaurant-style finish when you stir it in at the end.
- Yellow onion: Finely chopped onion melts into the rice and gives the risotto a sweet, savory backbone without overpowering the mushrooms.
- Garlic cloves: Just two cloves, minced and cooked until fragrant, add warmth without bitterness.
- Arborio rice: The high starch content in arborio is what makes risotto creamy, so don't substitute with long grain rice or you'll lose that texture.
- Dry white wine: It adds acidity and brightness, and as it simmers into the rice, it leaves behind a subtle complexity that balances the richness.
- Parmesan cheese: Freshly grated Parmesan melts into the risotto and adds a nutty, salty finish that makes every bite feel complete.
- Fresh parsley: A handful of chopped parsley stirred in at the end adds color and a fresh, grassy note that cuts through the creaminess.
Instructions
- Roast the mushrooms:
- Preheat your oven to 220°C (425°F) and toss the sliced mushrooms with olive oil, salt, pepper, and thyme. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until they're golden and their edges start to crisp.
- Start the risotto base:
- While the mushrooms roast, heat butter and olive oil in a large, heavy-bottomed saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it's soft and translucent, about 5 minutes.
- Toast the rice:
- Stir in the minced garlic and cook for about a minute until it smells amazing. Add the arborio rice and toast it for 2 minutes, stirring constantly so every grain gets coated and starts to turn slightly translucent at the edges.
- Deglaze with wine:
- Pour in the white wine and stir until it's almost completely absorbed by the rice. You'll hear the sizzle and smell the alcohol cook off, leaving behind a bright, tangy base.
- Add broth gradually:
- Start adding the warm vegetable broth one ladleful at a time, stirring frequently and letting each addition absorb before adding the next. This slow process releases the starch and creates that creamy texture, and it takes about 25 to 30 minutes until the rice is tender but still has a slight bite.
- Finish with mushrooms and cheese:
- Stir in the roasted mushrooms (save a few for garnish if you like), the grated Parmesan, and the chopped parsley. Taste and adjust the seasoning with salt and pepper, then serve immediately while it's still creamy and hot.
Save There's a moment near the end, when you stir in the Parmesan and the risotto goes glossy and pulls together, that feels like magic every single time. I remember standing at the stove one night, stirring slowly, and realizing I'd stopped worrying about everything else. It's one of those recipes that asks you to slow down and pay attention, and somehow that makes the meal taste even better.
Choosing Your Mushrooms
I've tried this with all kinds of mushrooms, and the mix really does matter. Cremini (baby bellas) give you a meaty texture, shiitake adds a smoky depth, and button mushrooms are mild and reliable. If you can find oyster or maitake mushrooms, toss a handful in for something special. Just avoid mushrooms with too much moisture, like portobellos, because they can make the risotto watery even after roasting.
Wine and Broth Matters
I used to think any white wine would work, but a dry Pinot Grigio or Sauvignon Blanc really does make a difference compared to something sweet. The broth is just as important, homemade is ideal, but a good quality store-bought vegetable broth works if you check the sodium level and adjust your seasoning accordingly. I once used a broth that was too salty and had to add extra liquid to balance it out, so taste as you go.
Serving and Storing
Risotto is best served immediately, straight from the pot while it's still creamy and loose. If it sits too long, it tightens up, but you can revive leftovers by reheating gently with a splash of broth or water, stirring until it loosens again. I like to top each bowl with extra Parmesan, a few reserved roasted mushrooms, and a crack of black pepper.
- Serve it in wide, shallow bowls so you can see the mushrooms and the creamy rice in all its glory.
- Pair it with a simple green salad dressed with lemon and olive oil to balance the richness.
- Leftovers can be shaped into patties, coated in breadcrumbs, and pan-fried into crispy risotto cakes for lunch the next day.
Save This risotto has saved more weeknights than I can count, and it's fed more friends than I ever expected when I first roasted those mushrooms on a rainy evening. I hope it becomes one of those recipes you reach for when you want something warm, satisfying, and just a little bit special.
Recipe FAQ
- → How do I achieve the perfect creamy texture in risotto?
The key is constant stirring and adding warm broth gradually. Stir frequently as each ladleful of broth is absorbed before adding the next. This releases the starch from the arborio rice, creating natural creaminess without heavy cream.
- → Can I use regular white rice instead of arborio?
Arborio rice is essential for risotto. Its high starch content creates the signature creamy consistency. Regular rice varieties won't produce the same luxurious texture no matter how much you stir.
- → How long can I store leftover risotto?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of warm broth to restore creaminess, as risotto thickens when cooled.
- → What mushroom varieties work best for roasting?
Cremini, shiitake, and button mushrooms are excellent choices. Mix varieties for complex flavor. Avoid delicate mushrooms like oysters, which can shrivel. Slice pieces to similar size for even cooking and caramelization.
- → Can I prepare risotto ahead of time?
Risotto is best served immediately after cooking. However, you can prep ingredients in advance and roast mushrooms several hours ahead. Reheat gently before serving, adding warm broth to restore the proper consistency.
- → What's the purpose of toasting the rice before adding broth?
Toasting the dry rice for 2 minutes activates its starches and creates a nutty flavor. This step prevents the rice from becoming mushy and contributes to the overall depth and richness of the finished dish.