Roasted Mushroom Risotto

There was a Tuesday evening when I stood at the stove for nearly forty minutes, wooden spoon in hand, watching arborio rice slowly drink in ladle after ladle of warm broth. My wrist ached from stirring, but the rhythm became meditative. The mushrooms I'd roasted earlier sat on the counter, their edges dark and crispy, filling the kitchen with an earthy perfume that made my stomach growl. That night, I learned that some dishes demand your full attention, and in return, they give you something worth the wait.

I made this for my sister after she moved into her first apartment. She sat at my tiny kitchen table, and I watched her take that first bite, her eyes closing for just a moment. She said it tasted like something youd order at a restaurant, and I felt proud in a way I hadnt expected. We finished the entire pot between the two of us, scraping the bottom with our spoons and laughing about how we couldnt stop. That was the night this risotto became more than just dinner.

Ingredients

• Mixed mushrooms (cremini, shiitake, button): Roasting them first is the secret, their moisture evaporates and their flavor concentrates into something almost meaty and sweet.
• Olive oil: Use a decent one for roasting the mushrooms, it helps them caramelize beautifully without burning.
• Fresh thyme: This herb loves mushrooms, and even a little bit perfumes the whole dish with a woodsy warmth.
• Vegetable broth: Keep it simmering in a separate pot so each addition to the rice is hot, which keeps the cooking even and smooth.
• Arborio rice: The starchy short grains are what make risotto creamy without needing cream, dont substitute with long grain rice.
• Dry white wine: A splash adds acidity and brightness, I use whatever I wouldnt mind drinking with dinner.
• Parmesan cheese: Freshly grated makes all the difference, the pre-shredded stuff just doesnt melt the same way.
• Unsalted butter: Stirred in at the end, it adds a silky richness that ties everything together.
• Fresh parsley: A handful of green at the finish lifts the whole dish and keeps it from feeling too heavy.

Instructions

Roast the mushrooms:

Preheat your oven to 220 degrees C and toss the sliced mushrooms with olive oil, salt, pepper, and thyme, then spread them out on a baking sheet. Roast for 20 to 25 minutes, stirring once halfway, until theyre golden brown and their edges are crispy.

Start the risotto base:

In a large heavy bottomed saucepan, melt butter with olive oil over medium heat, then add the chopped onion and cook until its soft and translucent, about 5 minutes. Add the minced garlic and stir for a minute until it smells amazing.

Toast the rice:

Stir in the arborio rice and let it toast for 2 minutes, stirring constantly so it doesnt stick. Youll hear it start to click against the pan, and it should smell faintly nutty.

Add the wine:

Pour in the white wine and stir until its almost completely absorbed, scraping up any bits stuck to the bottom of the pan. The kitchen will smell bright and tangy for a moment.

Add broth slowly:

Ladle in the warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue this for about 25 to 30 minutes until the rice is creamy and tender but still has a slight bite in the center.

Fold in the mushrooms and cheese:

Stir in the roasted mushrooms, saving a few for garnish if you like, then add the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper, then serve immediately while its hot and glossy.

Save

One winter night, I cooked this risotto while snow fell outside, the windows fogged up from the steam rising off the pot. My partner walked in from the cold, stamping his boots, and said the whole house smelled like a trattoria. We ate it by candlelight, not because we were trying to be fancy, but because the power had flickered earlier and wed left them burning. It felt like the kind of meal that makes a cold night feel like a gift.

Choosing Your Mushrooms

I used to grab whatever mushrooms looked fresh, but mixing varieties changed everything. Cremini add a mild earthiness, shiitake bring a smoky depth, and button mushrooms roast up sweet and tender. The combination creates layers of flavor that a single type just cant deliver. If you can find oyster or maitake mushrooms, toss a handful of those in too, they roast beautifully and add a delicate texture.

The Stirring Myth

People say you have to stir risotto constantly without stopping, but thats not entirely true. You do need to stir frequently, but you can step away for a few seconds to chop parsley or grate cheese. What matters is that you stay nearby and keep the rice moving every minute or so, preventing it from sticking and ensuring even absorption. I learned this after my arm got tired halfway through and I realized the risotto turned out just fine with a slightly more relaxed approach.

Storing and Reheating

Risotto is best eaten fresh, but leftovers can be saved in the fridge for up to two days. Reheat gently in a pan over low heat, adding warm broth or water a few tablespoons at a time to loosen it back up. It wont be quite as creamy as the first serving, but its still delicious.

• You can also shape cold risotto into patties, coat them in breadcrumbs, and pan fry them for crispy risotto cakes.
• Avoid microwaving if possible, it tends to make the rice gummy and unevenly heated.
• If freezing, undercook the risotto slightly and freeze flat in a ziplock bag, then finish cooking it from frozen with extra broth.

Save

This risotto has become my go to when I want to cook something that feels like an occasion but doesnt require a dozen ingredients or complicated techniques. Its proof that patience and a good wooden spoon can turn simple pantry staples into something deeply satisfying.

Recipe FAQs

→ What type of mushrooms work best for this risotto?

A mix of cremini, shiitake, and button mushrooms provides depth and complexity. Shiitake adds earthy umami, while cremini and button mushrooms offer balanced flavor. You can use any combination totaling 400g, or even add wild mushrooms like porcini for extra richness.

→ How do I achieve the perfect creamy risotto texture?

The key is gradual heat and patience. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. This releases the rice's starches, creating natural creaminess. The process takes 25-30 minutes and shouldn't be rushed.

→ Can I make this dish ahead of time?

Risotto is best served immediately after cooking. However, you can prepare components ahead: roast mushrooms up to 2 hours before, and have broth warming and ingredients prepped. Complete the risotto just before serving for optimal texture and flavor.

→ What can I use instead of white wine?

If avoiding alcohol, substitute with vegetable broth or a splash of fresh lemon juice for acidity. The wine adds depth, so using broth maintains a savory profile. Add the substitute in the same quantity as the wine.

→ How do I ensure the mushrooms stay flavorful?

Don't crowd the baking sheet—spread mushrooms in a single layer so they roast rather than steam. Stir halfway through cooking to ensure even caramelization. The 20-25 minute roasting at high heat develops golden, caramelized edges that concentrate umami flavors.

→ Is this suitable for strict vegetarians?

The base is vegetarian, but verify Parmesan cheese is vegetarian-rennet certified, as some contain animal enzymes. Butter is also dairy-based. Substitute with vegetarian hard cheese and plant-based butter if needed, though traditional Parmesan enhances authentic flavor.