Roasted Mushroom Risotto (Printable format)

A rich, creamy risotto featuring caramelized mushrooms, arborio rice, and Parmesan for a deeply savory, comforting Italian dish.

# What You’ll 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

# Directions:

01 - Preheat oven to 425°F. Toss mushrooms with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Spread on baking sheet in single layer.
02 - Roast for 20 to 25 minutes until golden and tender, stirring once halfway through cooking.
03 - Heat butter and 1 tablespoon olive oil in large heavy-bottomed saucepan over medium heat. Add chopped onion and cook 5 minutes until soft and translucent.
04 - Add minced garlic and cook 1 minute until fragrant. Stir in arborio rice and toast 2 minutes while stirring constantly.
05 - Pour white wine into rice mixture, stirring until almost completely absorbed by the grains.
06 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding next. Continue for 25 to 30 minutes until rice is creamy and al dente.
07 - Stir in roasted mushrooms (reserving a few for garnish), Parmesan cheese, and parsley. Adjust seasoning with salt and pepper. Serve immediately topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms add a caramelized depth you simply cannot get from sauteing alone.
  • It looks impressive but the process is actually forgiving once you get into the rhythm of stirring.
  • You can make it entirely with pantry staples and whatever mushrooms are on sale.
  • The creamy texture comes from the rice itself, not from adding cream, so it feels indulgent but surprisingly light.
02 -
  • Keep the broth warm in a separate pot because adding cold liquid will shock the rice and make it cook unevenly, leaving you with crunchy bits and mush in the same spoonful.
  • Do not walk away during the stirring process because the rice can stick and scorch on the bottom, and once that happens, the burnt flavor seeps into the whole dish.
  • Taste the rice after 20 minutes of adding broth because every stove is different, and you want it creamy with a slight bite, not a pot of porridge.
03 -
  • Grate your Parmesan right before stirring it in because pre grated cheese has additives that prevent it from melting smoothly into the risotto.
  • If your risotto gets too thick, do not panic, just stir in a little extra warm broth until it reaches the consistency you want.
  • Taste the rice before you add the cheese and adjust the salt, because Parmesan is salty and you do not want to overdo it.
  • Use a wide, heavy bottomed pan so the rice cooks evenly and you have enough surface area to stir without making a mess.
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