Roasted Mushroom Risotto

The smell of mushrooms roasting hits differently on a rainy weeknight when you need something that feels like a hug in a bowl. I used to think risotto was too fussy for a Tuesday, but once I realized it was just rice, patience, and a wooden spoon, everything changed. This version leans into the earthiness of caramelized mushrooms, their edges crisp from the oven, their flavor concentrated and sweet. The first time I made it, I burned the garlic and panicked, but the dish forgave me. Risotto has a way of doing that.

I made this for my sister after she had a long week, and she sat at my kitchen counter with a glass of wine, watching me stir. She said it smelled like the kind of place we couldnt afford to eat at in college. When I plated it with extra Parmesan and those glossy, caramelized mushroom caps on top, she took a bite and went quiet for a moment. Sometimes a dish just lands right, and you know youll make it again and again.

Ingredients

• Mixed mushrooms: Cremini, shiitake, and button mushrooms bring different textures and a meaty, umami backbone; slice them evenly so they roast at the same rate.
• Olive oil for mushrooms: This helps them caramelize in the oven instead of steaming, creating those crispy, golden edges that make all the difference.
• Fresh thyme: Thyme loves mushrooms like few herbs do, adding a subtle earthiness that doesnt overpower; dried works in a pinch but fresh is worth it here.
• Vegetable broth: Keep it warm on a back burner so the rice cooks evenly and doesnt seize up when you add cold liquid.
• Arborio rice: The high starch content is what makes risotto creamy without cream; dont skip toasting it, that nutty flavor matters.
• Dry white wine: It adds acidity and brightness that cuts through the richness; I use whatever Pinot Grigio I plan to drink with dinner.
• Parmesan cheese: Freshly grated melts into the rice and creates that silky, savory finish; pre-grated just doesnt dissolve the same way.
• Butter and olive oil: Starting with both gives you flavor and prevents the butter from burning while you cook the onion low and slow.

Instructions

Roast the mushrooms:

Preheat your oven to 220 degrees C 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 theyre golden and their edges are crispy.

Start the risotto base:

In a large, heavy-bottomed saucepan, melt butter with olive oil over medium heat, then add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until your kitchen smells incredible.

Toast the rice:

Stir in the arborio rice and let it toast for 2 minutes, stirring constantly so every grain gets coated and starts to turn a little translucent at the edges. This step builds a nutty flavor that carries through the whole dish.

Deglaze with wine:

Pour in the white wine and stir until its almost completely absorbed, scraping up any bits stuck to the bottom of the pan. The rice will sizzle and release a bright, tangy steam.

Add broth gradually:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and letting each addition absorb before adding the next. This slow process takes about 25 to 30 minutes, and the rice will gradually become creamy and tender with a slight bite in the center.

Finish with mushrooms and cheese:

Stir in the roasted mushrooms, saving a few pretty ones for garnish, then fold in the Parmesan and chopped parsley. Taste and adjust the seasoning with salt and pepper, and serve immediately while its steaming and glossy.

Save

The first time I served this to friends, one of them scraped her bowl clean and asked if there was more in the pot. There wasnt, because Id portioned it carefully like the recipe said, and I learned that night to always make extra. Risotto has this way of turning a regular dinner into something people remember, not because its fancy, but because it feels generous and warm.

How to Get the Creamiest Texture

The creaminess in risotto comes from the starch released by stirring, not from adding cream. I used to add broth too quickly because I was impatient, and the rice would turn out soupy and separate instead of cohesive and luscious. The key is to wait until each ladleful is almost fully absorbed before adding the next, stirring just enough to coax the starch out. Some people finish with an extra pat of butter, and honestly, it does make everything a little more luxurious.

What to Do with Leftovers

Leftover risotto firms up in the fridge overnight, and while it wont be creamy again no matter how much broth you add, it makes incredible arancini. I roll cold risotto into balls, stuff them with a cube of mozzarella, coat them in breadcrumbs, and fry them until golden. My roommate once ate four in one sitting and declared them better than the original dish, which I pretended to be offended by.

Pairing and Serving Suggestions

This risotto is rich enough to be a main dish, especially with a simple green salad dressed in lemon and olive oil to cut through the creaminess. I love serving it with a crisp Pinot Grigio, the same wine I cook with, because it mirrors the acidity in the dish and refreshes your palate between bites. If youre feeling fancy, a light Pinot Noir works too, its fruit-forward notes play nicely with the earthy mushrooms.

• Top with extra thyme leaves and a drizzle of truffle oil if you want to go all out for a special occasion.
• Serve alongside roasted asparagus or sauteed spinach for a complete vegetarian meal.
• Leftovers reheat better with a splash of broth and a quick stir over low heat, though they will never be quite as creamy as the first serving.

Save

This risotto has become my go-to when I want to cook something that feels meditative, where the repetition of stirring clears my head and the reward is a bowl of something deeply comforting. I hope it does the same for you.

Recipe FAQs

→ Why do you stir risotto constantly?

Constant stirring releases the starch from the arborio rice grains, creating the signature creamy texture without adding cream. This starch emulsifies with the broth, transforming it into a silky sauce.

→ Can I make this with different mushroom varieties?

Absolutely. Use any combination of cremini, shiitake, oyster, portobello, or button mushrooms. Each variety brings unique flavor and texture. Avoid very delicate mushrooms like enoki, as they don't roast well.

→ What if I don't have arborio rice?

Carnaroli or vialone nano rice work well as alternatives. These short-grain varieties have similar starch content and create comparable creaminess. Regular long-grain rice will not produce the same texture.

→ How do I know when the risotto is done?

The rice should be tender but still slightly firm when bitten (al dente), and the overall consistency should be creamy and flowing, not stiff or soupy. This typically takes 25–30 minutes of gradual broth addition.

→ Can I prepare this dish in advance?

Risotto is best served immediately after cooking. However, you can roast the mushrooms several hours ahead and store them in the refrigerator. Cook the risotto fresh when ready to serve for optimal creaminess.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio complement the creamy risotto beautifully. Light red wines like Pinot Noir also work well, especially with the earthy mushroom flavors. Avoid heavily oaked wines that overpower the dish.