Roasted Mushroom Risotto (Printable)

Creamy risotto with caramelized roasted mushrooms, arborio rice, and Parmesan cheese for a savory, comforting main 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

# How-To:

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 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 is creamy and al dente.
06 - Stir in roasted mushrooms (reserving a few for garnish if desired), Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan and reserved mushrooms.

# Insider Tips:

01 -
  • The roasted mushrooms add a layer of concentrated umami that stovetop mushrooms just can't match.
  • It feels fancy enough for guests but forgiving enough that you can sip wine while you stir.
  • Leftovers turn into crispy risotto cakes the next morning, which might be even better than the original.
02 -
  • Cold broth will stop the cooking process and make your risotto take forever, so keep that pot warm on a back burner the whole time.
  • If you stop stirring completely the rice can stick and scorch on the bottom, but you don't need to stir nonstop, just frequently enough to keep things moving.
  • The rice should be tender but still have a tiny bit of bite in the center when you taste it, that's al dente and exactly what you want.
03 -
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can stir without splashing.
  • Don't rinse the arborio rice before cooking, you need all that surface starch to create the creamy texture.
  • If you run out of broth before the rice is done, hot water works in a pinch, just add a little extra salt.
  • Let the finished risotto rest off the heat for a minute before serving so the flavors settle and the texture becomes even silkier.
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