Roasted Mushroom Risotto (Printable)

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

# 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

# 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 garlic and cook for 1 minute until fragrant. Stir in the arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the 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 (reserve 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.

# Expert Advice:

01 -
  • The roasted mushrooms add a depth you simply cant get from sauteing alone, with crispy edges that melt into the creamy rice.
  • Its impressive enough for guests but forgiving enough for a solo dinner when you want to feel taken care of.
  • You can stir away stress while the rice slowly transforms, and by the end, youve made something that looks like it came from a restaurant.
02 -
  • Keep the broth warm the entire time, adding cold liquid will stop the cooking process and make your risotto take forever.
  • Stir often but not constantly; the rice needs gentle encouragement, not a frantic workout, or it will turn gummy.
  • Risotto waits for no one, so have everyone at the table before you plate it because it thickens and loses its creamy flow within minutes.
03 -
  • Use a mix of mushroom varieties for deeper flavor; shiitake adds umami, cremini adds body, and button mushrooms bulk it out without overpowering.
  • If your risotto feels too thick at the end, stir in a little extra warm broth off the heat to loosen it; it should flow slowly when you tilt the bowl.
  • Grate your Parmesan fresh right before stirring it in; the difference in melt and flavor is so noticeable youll never go back to the pre-grated stuff.
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