Roasted Mushroom Risotto

The sound of a wooden spoon scraping the bottom of a heavy pan became my evening meditation one cold November. I was determined to master risotto after watching my neighbor stir hers with such lazy confidence, and I chose mushrooms because they were on sale and smelled like the forest floor. The kitchen fogged up from the simmering broth, and I stood there, glass of wine in one hand, ladle in the other, wondering if my arm would fall off before the rice softened. It didn't, and what emerged was so creamy and alive with umami that I forgot I'd been standing for forty minutes.

I made this for my sister after she'd had a terrible week, the kind where everything breaks and nobody listens. She sat at my counter in her work clothes, unwinding while I ladled and stirred, and by the time I spooned it into wide bowls, she was laughing about something small and unimportant. We ate in near silence, scraping our bowls clean, and she told me later it was the first time she'd felt calm in days. That's when I realized risotto isn't just rice, it's a reason to slow down.

Ingredients

• Mixed mushrooms (cremini, shiitake, button): Roasting them separately instead of tossing them raw into the risotto gives you deep caramelization and a chewy bite that stands up to all that cream.
• Olive oil (for mushrooms and risotto): Use something decent here because it carries flavor through every layer, from the roasted fungi to the soffritto base.
• Fresh thyme: This herb loves mushrooms like few others do, earthiness meeting earthiness, and it perfumes the whole kitchen while the mushrooms roast.
• Vegetable broth: Keep it warm in a separate pot or the microwave because cold broth shocks the rice and slows down the whole process, I learned that the hard way.
• Unsalted butter: It adds silkiness at the start and finish, but unsalted lets you control the seasoning because store bought broth can be unpredictably salty.
• Yellow onion: Finely chopped so it melts into the background, sweetening the rice without chunky intrusion.
• Garlic: Just two cloves, minced and barely cooked, because burnt garlic turns bitter and punishes you for the rest of the dish.
• Arborio rice: The starchy short grain that makes risotto possible, releasing its creaminess slowly as you stir, no cream required.
• Dry white wine: Something you'd actually drink, not cooking wine from a dusty bottle, because its acidity brightens the richness and adds complexity.
• Parmesan cheese: Freshly grated from a block, never the shelf stable dust, because real Parm melts into the rice and adds nutty sharpness that ties everything together.
• Fresh parsley: A handful chopped at the end brings color and a whisper of freshness to balance all that umami weight.

Instructions

Roast the mushrooms:

Preheat your oven to 220°C (425°F) and toss the sliced mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20 to 25 minutes, stirring halfway, until they shrink, brown, and smell like a campfire in the best way.

Start the soffritto:

While the mushrooms roast, melt butter and olive oil together in a large heavy bottomed pan over medium heat, then add the finely chopped onion and cook until it turns soft and see through, about 5 minutes. Add the minced garlic and stir for just a minute until it smells sweet and sharp.

Toast the rice:

Pour in the arborio rice and stir it around in the fat for about 2 minutes, letting each grain get glossy and lightly toasted. You'll hear it start to crackle softly, and that's when you know it's ready for liquid.

Deglaze with wine:

Pour in the white wine and stir constantly as it bubbles and hisses, scraping up any golden bits stuck to the bottom. Let it absorb almost completely before moving on, the rice will drink it up fast.

Add broth gradually:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This slow process, about 25 to 30 minutes, coaxes the starch out of the rice and makes it creamy without any cream.

Fold in mushrooms and cheese:

When the rice is tender but still has a slight bite, stir in the roasted mushrooms (save a few pretty ones for the top), grated Parmesan, and chopped parsley. Taste and adjust the seasoning with salt and pepper, then serve immediately while it's still flowing and glossy.

Save

One night I made too much and reheated the leftovers the next day with a little extra broth and a cracked egg stirred in. It turned into something entirely new, custardy and comforting, and I realized this dish has a second life if you're willing to improvise. Now I sometimes make extra on purpose.

Choosing Your Mushrooms

I used to buy whatever mushrooms looked okay, but mixing varieties changed everything because each one brings a different texture and flavor. Cremini add meatiness, shiitake bring smokiness, and regular button mushrooms soak up the thyme and oil like little sponges. If you can only find one type, go with cremini or baby bellas, they roast beautifully and have enough flavor to stand alone.

The Wine Question

I once used a sweet Riesling because it was open in the fridge, and the risotto tasted like confused dessert. Stick with something dry and crisp like Pinot Grigio, Sauvignon Blanc, or even a dry vermouth if you don't want to open a bottle. The acidity cuts through the butter and cheese, and the flavor concentrates as it reduces, so use something you'd enjoy sipping.

Serving and Storing

Risotto is best eaten the moment it's done, spooned into warm shallow bowls with extra Parmesan and a few of those reserved roasted mushrooms on top. If you do have leftovers, store them in the fridge for up to two days and reheat gently with a splash of broth or water, stirring over low heat until it loosens up again.

• Top with a drizzle of truffle oil if you're feeling extravagant and want to make it taste like a special occasion.
• Serve with a simple arugula salad dressed in lemon and olive oil to cut the richness.
• Pair it with a crisp white wine or a light Pinot Noir if you want red.

Save

This risotto taught me that patience in the kitchen isn't a virtue, it's just what happens when you care enough to stand still and stir. I hope it becomes one of those recipes you return to when you need to feel grounded, or when you want to feed someone something that tastes like time and attention.

Recipe FAQs

→ What type of mushrooms work best for this risotto?

A mix of cremini, shiitake, and button mushrooms offers great flavor and texture. You can use any combination totaling 400g. Shiitake adds earthiness while cremini provides heartiness. Avoid very watery varieties like portobello caps, which can release excess moisture.

→ Why is arborio rice essential for risotto?

Arborio rice has a high starch content that creates the signature creamy texture when slowly cooked with broth. Its short, plump grains absorb liquid gradually while maintaining a firm center, creating that perfect al dente bite. Other risotto varieties like carnaroli also work well.

→ How do I prevent my risotto from becoming gluey?

Stir frequently but not constantly, and add broth gradually in stages, allowing each addition to be nearly absorbed before adding more. Use warm broth to maintain proper cooking temperature. Over-stirring causes excessive starch release, making it gluey.

→ Can I prepare risotto ahead of time?

Risotto is best served immediately after cooking. However, you can prepare components in advance: roast mushrooms earlier and reheat gently, or prepare broth and have ingredients prepped. For leftovers, reheat gently with additional broth to restore creamy texture.

→ What wines pair well with this dish?

A crisp Pinot Grigio complements the earthy mushrooms and creamy rice beautifully. Light reds like Pinot Noir also work wonderfully. The acidity cuts through richness while the wine's subtle flavors harmonize with the Parmesan and umami-rich mushrooms.

→ How do I know when the risotto is done cooking?

The rice should be creamy and slightly fluid, with each grain tender but still maintaining a slight firmness in the center. It should flow gently when plated, not be stiff. This typically takes 25-30 minutes of gradual broth addition after the initial toasting.