Roasted Mushroom Risotto (Printable)

Rich and creamy risotto with caramelized roasted mushrooms, arborio rice, and Parmesan for a savory, comforting Italian 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

# Step-by-Step Guide:

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, about 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in the arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the 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 until rice is creamy and al dente, approximately 25-30 minutes.
06 - Stir in the roasted mushrooms, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan cheese and reserved mushrooms.

# Expert Suggestions:

01 -
  • The roasted mushrooms get crispy edges that taste almost meaty, adding texture you don't usually find in risotto.
  • Stirring becomes strangely therapeutic once you stop fighting it and just let the rhythm take over.
  • It looks fancy enough to serve guests but forgiving enough that you can sip wine while you cook.
  • Leftovers (if there are any) turn into incredible arancini the next day.
02 -
  • Risotto waits for no one, it tightens up as it sits, so have everyone at the table before you finish stirring.
  • If your risotto looks too thick, add a splash more warm broth at the end to loosen it back to a slow lava consistency.
  • Stirring doesn't have to be constant despite what some recipes say, frequent is fine, just don't wander off for five minutes.
03 -
  • Add a tablespoon of butter at the very end, off the heat, and stir it in for an extra glossy finish that coats every grain.
  • If you want deeper flavor, soak a handful of dried porcini in hot water, chop them, and stir them in with the fresh roasted mushrooms, using the soaking liquid as part of your broth.
  • Don't skip the step of keeping your broth warm, cold liquid stops the cooking process and makes you stir twice as long.
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