Pin it The smell of mushrooms roasting in a hot oven has this way of filling every corner of the kitchen with something earthy and almost sweet. I started making risotto on rainy weekends when I wanted something that required my full attention, something that made me slow down and stir. This version with caramelized mushrooms became the one I return to when I need comfort that feels a little fancy. The first time I made it, I was skeptical about standing at the stove for half an hour, but now that slow rhythm of adding broth and stirring feels more like meditation than work.
I made this for a small dinner party once, and my friend who claimed she didnt like mushrooms went back for seconds. She said it was the texture, how the roasted ones werent slimy but had these crispy golden edges. I realized then that roasting the mushrooms separately instead of tossing them in raw was the move that changed everything. Now I always set aside a few of the best looking roasted pieces to pile on top at the end because presentation matters, even on a Tuesday.
Ingredients
- Mixed mushrooms: Use a combination like cremini, shiitake, and button for varied texture and flavor; roasting them first concentrates their earthiness and prevents them from releasing too much water into the risotto.
- Arborio rice: The high starch content is what makes risotto creamy without adding cream, so dont substitute with long grain rice or youll lose that signature texture.
- Vegetable broth: Keeping it warm on a back burner is essential because adding cold liquid will slow down the cooking and make the rice seize up instead of releasing starch smoothly.
- Dry white wine: It adds acidity and brightness that cuts through the richness; I usually pour a glass for myself too because risotto is a commitment and deserves a little sip along the way.
- Parmesan cheese: Freshly grated makes all the difference here, the pre shredded stuff has anti caking agents that can make the risotto grainy instead of silky.
- Fresh thyme: A small amount goes a long way with mushrooms, it brings out their woodsy flavor without overpowering the dish.
Instructions
- Roast the mushrooms:
- Preheat your oven to 220 degrees Celsius and toss the sliced mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20 to 25 minutes, stirring halfway, until theyre golden and their edges start to crisp up.
- Start the risotto base:
- In a large heavy bottomed saucepan, melt the butter with olive oil over medium heat and add the finely chopped onion, cooking until its soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook just until fragrant, about a minute.
- Toast the rice:
- Add the arborio rice to the pan and stir constantly for about 2 minutes so each grain gets coated and lightly toasted. Youll hear it start to crackle slightly and smell a nutty aroma.
- Deglaze with wine:
- Pour in the white wine and stir until its almost completely absorbed by the rice. This step adds a bright acidity that balances the richness to come.
- 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. Continue this process for about 25 to 30 minutes until the rice is creamy and cooked to al dente.
- Finish and serve:
- Stir in the roasted mushrooms, saving a few for garnish, then fold in the Parmesan and chopped parsley. Taste and adjust seasoning with salt and pepper, then serve immediately with extra cheese and those reserved mushrooms on top.
Pin it There was an evening last fall when I made this after a long day and the kitchen was dim except for the stove light. The repetitive stirring and the smell of thyme and Parmesan became this quiet ritual that pulled me out of my head. When I sat down to eat, I realized the dish had done more than fill me up, it had given me a reason to slow down and be present. Thats when risotto stopped being just a recipe and became something I make when I need to feel grounded.
Choosing Your Mushrooms
The mix of mushrooms is where you can get creative and use whatever looks good at the market. Cremini and button mushrooms are mild and affordable, shiitake adds a deeper umami punch, and if you find oyster or maitake, their delicate texture roasts beautifully. I avoid portobello caps because they can release too much liquid and turn the risotto gray, but the smaller portobellos work fine. Dont stress about perfect slices, uneven pieces actually roast with more interesting textures, some crispy and some tender.
Wine and Broth Choices
Any dry white wine works here, I usually grab whatever Pinot Grigio or Sauvignon Blanc is open in my fridge. If you dont drink or want to skip the wine, you can substitute with an extra half cup of broth and a squeeze of lemon juice at the end for that acidity. The broth should be vegetable based to keep it vegetarian, but Ive used chicken broth when cooking for non vegetarians and it adds a rounder savory flavor. Keeping the broth warm on a back burner isnt fussy chef stuff, its genuinely necessary to keep the cooking temperature steady.
Storing and Reheating
Risotto is really best served fresh because the rice continues to absorb liquid as it sits and can turn gummy. If you do have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, add a splash of broth or water and warm gently in a pan over low heat, stirring to loosen it back up.
- You can also form cold risotto into patties and pan fry them in a little olive oil for crispy risotto cakes the next day.
- Freeze individual portions in silicone muffin cups for quick single servings that reheat better than a big block.
- Add a knob of butter when reheating to bring back some of that creamy richness.
Pin it This risotto has become my answer to what do I make when I want to cook something that feels special without leaving the house. Its the kind of dish that makes an ordinary night feel a little more intentional.
Recipe FAQs
- → What type of mushrooms work best for this dish?
A mixture of cremini, shiitake, and button mushrooms provides the best flavor and texture. However, you can use any variety available, such as oyster or porcini mushrooms, for different depth of flavor.
- → Why is arborio rice essential for risotto?
Arborio rice has a high starch content that releases gradually during cooking, creating the signature creamy texture while maintaining a firm center. Other short-grain varieties like carnaroli or vialone nano also work well.
- → Can I make this ahead of time?
Risotto is best served immediately after cooking for optimal creaminess. However, you can prepare components in advance—roast the mushrooms earlier and reheat gently, then prepare the risotto fresh when ready to eat.
- → What can I substitute for white wine?
If you prefer to avoid alcohol, substitute with vegetable broth or a splash of lemon juice mixed with water. The wine adds acidity and subtle flavor, but the risotto will still be delicious without it.
- → How do I achieve the perfect creamy consistency?
Add warm broth gradually, allowing each addition to absorb completely before adding the next. Stir frequently to help release the rice's starch. The risotto should flow slightly when plated, not appear stiff or mushy.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian. However, confirm that your Parmesan cheese is made with vegetarian rennet if following a strict vegetarian diet. You can substitute with other vegetarian hard cheeses if needed.