Roasted Mushroom Risotto

The smell hit me before I even opened the oven door. Roasted mushrooms have this earthy, almost nutty aroma that fills the entire kitchen and makes your stomach wake up. I was testing this risotto on a rainy Wednesday, the kind of evening where standing over a warm pot and stirring feels less like a chore and more like therapy. The mushrooms came out darker than I expected, caramelized at the edges, and I knew right then this wasn't going to be just another risotto. It became the dish I make when I need to feel grounded again.

I made this for a small dinner party once, and my friend who claims she doesn't like mushrooms went back for seconds without realizing what she was eating. The creaminess of the rice, the bite of Parmesan, and those dark, savory mushroom pieces all meld together so completely that it stops being about individual ingredients. Everyone stayed at the table longer than usual that night, glasses of wine in hand, talking until the candles burned low. That's when I knew this recipe was a keeper.

Ingredients

• Mixed mushrooms: Use a variety for complexity; shiitake adds meatiness, cremini brings earthiness, and button mushrooms soak up flavor beautifully.
• Olive oil (for mushrooms): Don't skimp here, it helps the mushrooms caramelize and prevents them from drying out in the oven.
• Fresh thyme: This herb loves mushrooms, and roasting them together creates an aromatic base that perfumes the whole dish.
• Vegetable broth: Keeping it warm is crucial; cold broth shocks the rice and slows down the cooking process significantly.
• Unsalted butter and olive oil: The combination gives you richness from the butter and a smooth cooking base from the oil.
• Yellow onion: Finely chop it so it melts into the risotto and adds sweetness without chunks.
• Garlic cloves: Minced fine and added just before the rice so it doesn't burn or turn bitter.
• Arborio rice: The high starch content is what makes risotto creamy; don't substitute with long grain rice or it won't work.
• Dry white wine: It adds acidity and brightness; I use whatever I'm drinking that night, usually a Pinot Grigio.
• Parmesan cheese: Freshly grated is non negotiable, the pre shredded stuff has coatings that prevent it from melting smoothly.
• Fresh parsley: A handful of brightness at the end cuts through all that richness and makes each bite feel lighter.

Instructions

Roast the mushrooms:

Preheat your oven to 220C (425F) and toss the sliced mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20 to 25 minutes, stirring once halfway, until they're golden and their edges have crisped up slightly.

Start the risotto base:

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

Toast the rice:

Stir in the arborio rice and let it toast for 2 minutes, stirring constantly so every grain gets coated in the fat and starts to smell nutty. This step builds flavor and helps the rice hold its shape.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed by the rice. You'll hear a satisfying sizzle as the wine hits the hot pan.

Add broth gradually:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue this for 25 to 30 minutes until the rice is creamy and al dente with just a slight bite in the center.

Fold in mushrooms and cheese:

Stir in the roasted mushrooms (save a few for garnish if you like), the freshly grated Parmesan, and chopped parsley. Taste and adjust the seasoning with salt and pepper as needed.

Serve immediately:

Spoon the risotto into warm bowls and top with extra Parmesan and any reserved mushrooms. Risotto waits for no one, so gather everyone to the table right away.

Save

One winter evening, I served this to my mom, who grew up eating risotto in northern Italy and has opinions about everything. She took a bite, paused, and said it reminded her of Sunday dinners at her nonna's house. Coming from her, that was the highest compliment I've ever received in the kitchen. I realized then that some dishes carry more than just flavor; they carry memories, warmth, and a sense of home that transcends recipes.

Choosing Your Mushrooms

I used to grab whatever mushrooms were on sale, but I learned that mixing varieties creates layers of flavor you can't get from one type alone. Shiitake mushrooms bring an almost smoky, umami punch, while cremini add a smooth earthiness that feels grounding. Button mushrooms are mild and absorb all the thyme and olive oil beautifully, acting like little flavor sponges. If you can find oyster or maitake mushrooms, even better; they add a delicate, almost sweet note. The key is slicing them evenly so they roast at the same rate and don't end up with some burnt and others undercooked.

The Art of Stirring

People say risotto is labor intensive, but I think of it more as active meditation. You don't need to stir constantly like some recipes suggest; frequent stirring is enough to release the starch and keep things creamy. I usually stir every 30 seconds or so, which gives me time to sip my wine, chop parsley, or just watch the rice slowly transform. The rhythm becomes comforting, and you start to notice the exact moment the rice goes from crunchy to tender with that perfect al dente bite. Trust your instincts and taste as you go; the rice will tell you when it's ready.

Storing and Reheating

Risotto is best eaten fresh, but life happens and sometimes you have leftovers. Store it in an airtight container in the fridge for up to two days, but know that it will thicken and lose some of its creamy texture. When reheating, add a few tablespoons of warm broth or water and stir gently over low heat until it loosens up again. Honestly, though, I prefer turning leftovers into arancini (fried risotto balls) the next day, which transforms the dish entirely and gives you crispy, golden bites with a molten center.

• Add a tablespoon of butter at the end for extra silkiness if you're feeling indulgent.
• If you're serving this to vegans, swap the butter for olive oil and the Parmesan for nutritional yeast.
• A squeeze of lemon juice right before serving brightens everything up and cuts through the richness.

Save

This risotto has become my go to when I want to cook something that feels special without being fussy. It's forgiving, warming, and somehow tastes even better when you make it for people you care about.

Recipe FAQs

→ How do I achieve the perfect creamy risotto texture?

The key is patience and constant stirring. Add warm broth one ladleful at a time, allowing each addition to be absorbed before adding more. Continue for 25-30 minutes until the rice is creamy yet al dente. Finish with a knob of butter for extra richness.

→ Can I use different types of mushrooms?

Absolutely. Cremini, shiitake, button, oyster, and porcini all work wonderfully. Use a combination for deeper, more complex mushroom flavors. Avoid very watery varieties like portobello if possible.

→ What wine should I use for this dish?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid oaky wines as they can overpower the delicate mushroom flavor. Use about 120 ml and ensure it's absorbed fully before adding broth.

→ Can I make this dairy-free?

Yes, substitute butter with olive oil and use dairy-free Parmesan alternatives. However, this will alter the traditional creamy richness slightly. Nutritional yeast can add a savory depth similar to Parmesan.

→ How far in advance can I prepare the roasted mushrooms?

Roast mushrooms up to 2 hours before serving. Keep them at room temperature, then warm gently before folding into the risotto. This won't affect the final dish and makes timing more manageable.

→ What pairs well with roasted mushroom risotto?

Serve with a crisp Pinot Grigio or light red like Pinot Noir. A fresh green salad with lemon vinaigrette or grilled vegetables complement the richness nicely. Crusty bread is perfect for soaking up extra sauce.