Roasted Mushroom Risotto

The first time I smelled mushrooms roasting in a hot oven, I understood why people pay so much for a simple bowl of rice. That earthy, almost meaty aroma filled my kitchen one rainy November evening when I decided to finally tackle risotto after avoiding it for years. I had convinced myself it was fussy and required a culinary degree, but hunger and a pile of mushrooms about to turn convinced me otherwise. What I discovered was a rhythm, a meditative stirring that turned a handful of pantry staples into something that tasted like a hug. Now it is my go-to when I need comfort without leaving the house.

I made this for my sister on her birthday last year because she had just gone vegetarian and I wanted to prove that vegetables could be the star, not the understudy. She stood in my kitchen, wine glass in hand, watching me stir and asking if my arm was tired yet. When I plated it with a few of those dark, crispy mushrooms on top and shaved Parmesan curling over the edge, she took one bite and got quiet. That is when I knew I had nailed it.

Ingredients

• Mixed mushrooms: Use a blend of cremini, shiitake, and button for layers of flavor, and do not skip the roasting step because that is where the magic happens.
• Olive oil for mushrooms: This helps them caramelize instead of steam, and a good quality oil makes a noticeable difference in the final taste.
• Fresh thyme: It clings to the mushrooms as they roast and infuses them with a subtle woodsy note that dried thyme just cannot quite match.
• Vegetable broth: Keep it warm in a separate pot so the rice cooks evenly, and if you use store bought, choose low sodium so you control the salt.
• Arborio rice: The high starch content is what makes risotto creamy, so do not substitute with long grain or you will end up with fancy soup.
• Dry white wine: A splash of something crisp like Pinot Grigio adds acidity and brightness, but if you do not have it, extra broth works in a pinch.
• Parmesan cheese: Freshly grated is non negotiable here because the pre shredded stuff has anti caking agents that make the risotto grainy instead of silky.
• Butter and olive oil: Starting with both gives you richness from the butter and a higher smoke point from the oil, so your onions soften without burning.
• Garlic and onion: These build the aromatic base, and finely chopping the onion ensures it melts into the rice instead of sitting in chunky pieces.
• Fresh parsley: A handful stirred in at the end adds a pop of color and a fresh contrast to all that creamy richness.

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 they are deeply golden and the edges are crispy.

Start the risotto base:

While the mushrooms roast, heat butter and olive oil in a large heavy bottomed saucepan over medium heat, then add the finely chopped onion and cook until it is soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until your kitchen smells amazing.

Toast the rice:

Add the arborio rice to the pan and stir constantly for about 2 minutes, letting each grain get coated and lightly toasted. This step builds a nutty flavor and helps the rice hold its shape as it cooks.

Deglaze with wine:

Pour in the white wine and stir until it is almost completely absorbed, scraping up any browned bits from the bottom of the pan. The rice will sizzle and the wine will smell bright and sharp before it disappears into the grains.

Add broth gradually:

Ladle in the warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This takes about 25 to 30 minutes, and the rice should be creamy and al dente, not mushy.

Finish with mushrooms and cheese:

Stir in the roasted mushrooms, saving a few pretty ones for garnish if you like, then add the grated Parmesan and chopped parsley. Taste and adjust the seasoning with salt and pepper, and if you want extra richness, stir in another tablespoon of butter.

Serve immediately:

Spoon the risotto into shallow bowls and top with the reserved mushrooms and extra Parmesan. Risotto waits for no one, so serve it right away while it is still creamy and hot.

Save

There was a night last winter when the power flickered during a snowstorm and I stood at the stove by candlelight, stirring this risotto and feeling oddly calm. The repetitive motion, the warmth rising from the pot, the way the rice slowly transformed into something luscious, it all felt like a small act of rebellion against the chaos outside. We ate it by candlelight too, and it tasted better than any restaurant version I had ever tried.

Choosing Your Mushrooms

I have learned that the mix matters more than the specific varieties, so I grab whatever looks fresh and is not too expensive. Cremini and button mushrooms give you a mild, earthy base, while shiitake adds a deeper, almost smoky flavor that makes the whole dish taste more complex. If you can find oyster or maitake mushrooms, even better, because their frilly edges crisp up beautifully in the oven. Avoid portobello caps unless you slice them thin, because they release too much moisture and turn the risotto gray.

The Stirring Myth

Everyone says you have to stir risotto constantly, and I used to stand there with my arm cramping, convinced that one missed stir would ruin everything. The truth is you need to stir frequently, not frantically, just enough to keep the rice from sticking and to coax out the starch that makes it creamy. I usually stir every 30 seconds or so, which gives me time to sip my wine, chop parsley, or just stare out the window. The key is presence, not panic, and once you realize that, risotto stops feeling like a chore and starts feeling like therapy.

Storing and Reheating

Risotto is best eaten fresh, but leftovers can be saved for up to three days in the fridge if you store them in an airtight container. When you reheat it, the rice will have absorbed all the liquid and turned into a thick, sticky mass, so add a splash of broth or water and warm it gently on the stove, stirring until it loosens up. It will never be quite as creamy as the first day, but it still tastes good, and I have been known to fry leftover risotto into crispy cakes for breakfast.

• Reheat on the stovetop with a little extra broth, not in the microwave, or it will dry out and get rubbery.
• If you know you will have leftovers, undercook the rice slightly so it does not turn to mush when reheated.
• Leftover risotto makes an excellent base for arancini if you want to get fancy the next day.

Save

This risotto has become my answer to cold nights, bad days, and the question of what to make when I want to feel like I am taking care of myself. It is the kind of dish that rewards patience without punishing mistakes, and every time I make it, I remember why I fell in love with cooking in the first place.

Questions & Answers

→ Can I use different types of mushrooms?

Absolutely. The mixture of cremini, shiitake, and button mushrooms provides varied flavors and textures, but you can substitute with any mushrooms you prefer—such as porcini, oyster, or portobello—or use all of one variety. Just ensure they're sliced consistently for even roasting.

→ What's the key to creamy risotto?

The secret is constant stirring and gradual addition of warm broth. Add broth one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding more. This releases the rice's starches, creating the signature creamy texture without cream.

→ Can I make this ahead of time?

Risotto is best served immediately, but you can prepare components ahead. Roast mushrooms up to 4 hours in advance and reheat gently. For meal prep, cool the finished risotto, refrigerate for up to 2 days, then reheat gently with additional broth to restore creaminess.

→ What wine should I use?

Use a dry white wine with good acidity, such as Pinot Grigio, Sauvignon Blanc, or Vermentino. Avoid oaky wines that overpower the delicate mushroom flavors. The wine should be something you'd enjoy drinking alongside the dish.

→ How do I know when risotto is perfectly cooked?

The rice should be creamy and flow slightly on the plate while remaining al dente—tender but with a slight firmness when bitten. The consistency should be loose enough to spread gently, not stiff or mushy. Taste to ensure grains are cooked through.

→ Is this suitable for strict vegetarians?

Yes, this is naturally vegetarian. However, verify that your Parmesan cheese is made with vegetarian rennet and confirm the white wine is vegan-friendly if serving strict vegetarians. Many artisanal Parmesan producers use vegetarian rennet alternatives.