Roasted Mushroom Risotto (Printable)

Rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan cheese for a deeply savory dish.

# What You Need:

→ 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

# Step-by-Step Guide:

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 - 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.
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, Parmesan cheese, and parsley. Reserve a few mushrooms for garnish if desired. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms develop a deep caramelized flavor that stirs straight into the creamy rice and makes every bite rich.
  • It looks impressive on the table but the process is actually forgiving once you get the hang of the stirring rhythm.
  • You can make it vegetarian without sacrificing any of the savory umami depth that makes risotto so satisfying.
02 -
  • Do not walk away from the stove during the broth adding stage; the frequent stirring is what coaxes the starch out of the rice and creates that creamy texture without any cream.
  • If you run out of broth before the rice is tender, just switch to hot water and keep going, I learned this the hard way when I miscalculated once and it turned out fine.
  • Risotto waits for no one, so have your guests at the table before you fold in the final ingredients because it will continue to thicken as it sits.
03 -
  • Reserve a few tablespoons of the starchy cooking liquid before you fold in the cheese, you can stir it back in if the risotto tightens up too much.
  • Grate your Parmesan right before using it and use the rind in your broth while its heating for an extra layer of flavor.
  • If you want to prep ahead, roast the mushrooms earlier in the day and reheat them quickly in the pan before folding them into the finished risotto.
Go back