Roasted Mushroom Risotto (Printable)

A rich and creamy Italian dish featuring caramelized roasted mushrooms, arborio rice, and Parmesan cheese for a savory, comforting meal.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 2 tsp fresh thyme leaves or 1 tsp dried thyme

→ Risotto

06 - 6 cups vegetable broth, kept warm
07 - 2 tbsp unsalted butter
08 - 1 tbsp 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 tbsp chopped fresh parsley
15 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 425°F. Toss sliced mushrooms with olive oil, sea 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 chopped 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 to coat with fat.
04 - Pour in dry white wine, stirring until almost completely absorbed by the rice.
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 (reserving a few for garnish), grated Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper to taste.
07 - Transfer risotto to serving bowls immediately. Top with extra Parmesan cheese and reserved roasted mushrooms.

# Expert Tips:

01 -
  • The roasted mushrooms bring a caramelized depth that plain sauteed ones simply cant match.
  • Stirring the risotto becomes a quiet ritual that slows you down and clears your mind.
  • Its elegant enough for guests but comforting enough to eat alone in your pajamas.
  • Every spoonful is creamy, savory, and hits that perfect balance between rich and light.
02 -
  • Never let the rice dry out completely between ladle additions, it should always look a little soupy until the very end.
  • If you stop stirring for too long, the rice will stick to the bottom and burn, ruining the whole batch.
  • The risotto will thicken as it sits, so serve it right away or loosen it with a splash of warm broth if it cools down.
03 -
  • Add a tablespoon of butter at the very end for an extra glossy finish that coats every grain of rice.
  • Use a wide shallow pan instead of a tall pot, it gives you more surface area and the broth absorbs faster.
  • Taste the rice often in the last ten minutes, you want it creamy and tender but with a tiny firmness in the center, thats al dente.
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