Roasted Mushroom Risotto (Print Version)

Rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan for a savory comfort dish.

# What You 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 olive oil, 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.
04 - Pour in dry white wine, stirring until almost completely absorbed.
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 achieves a creamy consistency and is al dente.
06 - Stir in roasted mushrooms, grated Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper as needed. Serve immediately topped with additional Parmesan and reserved mushrooms.

# Expert Tips:

01 -
  • The roasted mushrooms add a depth you simply cant get from sauteing alone.
  • Stirring risotto is strangely meditative, especially after a long day.
  • It tastes like something youd order at a cozy Italian trattoria but costs a fraction of the price.
  • Leftovers (if there are any) turn into incredible arancini the next day.
02 -
  • Cold broth will slow everything down and make your arm tired from extra stirring, so keep it simmering on a back burner.
  • Don't walk away during the wine step or it will evaporate too fast and leave a sharp, acidic taste.
  • If the risotto gets too thick, add a splash more broth even after you think you're done.
  • Roasting the mushrooms separately instead of stirring them in raw makes all the difference in flavor depth.
03 -
  • Use a wide, shallow pan instead of a tall pot so the broth evaporates evenly and the rice cooks faster.
  • Save your Parmesan rinds in the freezer and simmer one in the broth for even deeper flavor.
  • If the risotto looks too loose, let it sit off the heat for a minute; it will tighten up as it rests.
  • Always grate your own Parmesan; the pre grated kind has cellulose added to prevent clumping and won't melt properly.
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