Roasted Mushroom Risotto (Print Version)

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

# Components:

→ 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 mushrooms with olive oil, sea 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 butter and olive oil in a large heavy-bottomed saucepan over medium heat. Add 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 ladleful 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), Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately and top with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The mushrooms roast until their edges go crispy and their flavor concentrates into something almost meaty and sweet.
  • Stirring warm broth into rice becomes a kind of meditation, and the creamy texture you get is worth every minute.
  • It feels fancy enough for guests but forgiving enough that you can make it on a Wednesday night without stress.
  • Leftovers reheat beautifully with a splash of broth, so you can enjoy it twice without any guilt.
02 -
  • Don't skip roasting the mushrooms separately, because adding raw mushrooms directly to the risotto releases too much water and makes everything soggy.
  • Keep the broth warm on a back burner, because adding cold liquid will stop the rice from cooking evenly and ruin the texture.
  • Stir frequently but not constantly, you want to encourage the starch to release without turning the rice into mush.
  • Taste the rice as you go, it should be creamy on the outside but still have a tiny firmness in the center when you bite down.
03 -
  • Add a tablespoon of butter at the very end, after the cheese, and stir it in for an extra silky, restaurant-quality finish.
  • If you want even more mushroom flavor, save the mushroom roasting pan drippings and stir them into the risotto along with the mushrooms.
  • Use a wooden spoon instead of a whisk, it's gentler on the rice and helps you scrape the bottom of the pan without breaking the grains.
  • For a vegan version, swap the butter for olive oil and the Parmesan for nutritional yeast or a plant-based hard cheese.
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