Roasted Mushroom Risotto

The smell of thyme and butter melting together still brings me straight back to a cold Tuesday evening when I craved something warm and a little indulgent. I pulled every mushroom from the fridge, tossed them onto a sheet pan, and cranked the oven up high. That first bite of roasted mushroom risotto taught me that patience and a hot oven can turn humble ingredients into something remarkable. It's not fancy, but it feels like it is.

I made this for a friend who swore she didn't like mushrooms. She finished her bowl, then scraped the sides for more. The roasting changes everything: it concentrates the flavor and gives them these crispy, golden edges that even skeptics can't resist. We ended up sitting at the table long after dinner, talking and laughing, with empty bowls and full hearts.

Ingredients

• Mixed mushrooms: Using a variety like cremini, shiitake, and button gives you layers of flavor and texture, some meaty, some delicate.
• Olive oil: This helps the mushrooms caramelize in the oven without drying out.
• Fresh thyme: A little goes a long way, adding an earthy, aromatic note that ties the whole dish together.
• Vegetable broth: Keep it warm on the stove so it doesn't shock the rice and slow down the cooking.
• Unsalted butter: It gives the risotto that silky, glossy finish and rounds out the flavors beautifully.
• Yellow onion: Finely chopped onion melts into the risotto, adding sweetness and body without being noticeable.
• Garlic: Just a couple of cloves, minced fine, to bring warmth and fragrance.
• Arborio rice: The high starch content is what makes risotto creamy, so don't swap it for long grain.
• Dry white wine: It adds acidity and brightness that balances the richness of the butter and cheese.
• Parmesan cheese: Freshly grated is key, it melts smoothly and adds that savory, umami punch.
• Fresh parsley: A handful of chopped parsley at the end brings color and a hint of freshness.

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're golden and their edges are crisp.

Start the risotto base:

In a large, heavy bottomed saucepan, melt butter with olive oil over medium heat, then add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and let it cook for just a minute until fragrant.

Toast the rice:

Add the arborio rice to the pan and stir constantly for about 2 minutes. You'll hear it crackle slightly and see it turn glossy, that's when you know it's ready for liquid.

Add the wine:

Pour in the white wine and stir until it's almost completely absorbed. The rice will sizzle and the kitchen will smell amazing.

Add broth gradually:

Ladle in the warm vegetable broth one scoop at a time, stirring frequently and letting each addition absorb before adding the next. This takes about 25 to 30 minutes, and the rice should be creamy and al dente.

Fold in the mushrooms and cheese:

Stir in the roasted mushrooms (save a few for garnish if you like), the grated Parmesan, and the chopped parsley. Taste and adjust the seasoning with salt and pepper as needed.

Serve immediately:

Spoon the risotto into warm bowls and top with extra Parmesan and the reserved mushrooms. It's best enjoyed right away while it's still creamy and steaming.

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One night, I made this risotto after a long, exhausting day and realized halfway through that I'd forgotten to buy Parmesan. I grated some aged cheddar instead, and you know what? It was still delicious. The dish became a reminder that cooking is forgiving, and sometimes the best meals come from working with what you have.

How to Store and Reheat

Risotto is best fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. When reheating, add a splash of broth or water and warm it gently on the stove, stirring often to bring back some of that creaminess. You can also turn leftover risotto into crispy rice cakes by shaping it into patties and pan frying them in a little butter until golden.

Variations to Try

If you want to add protein, stir in some cooked chicken, shrimp, or crispy pancetta at the end. For a deeper mushroom flavor, soak a handful of dried porcini in warm water, chop them, and add them with the roasted mushrooms, using the soaking liquid in place of some broth. You can also swap the Parmesan for Gruyère or Pecorino, or add a handful of baby spinach or peas in the last few minutes for color and freshness.

Pairing Suggestions

This risotto pairs beautifully with a crisp, dry white wine like Pinot Grigio or a light Chardonnay. If you prefer red, go for something delicate like Pinot Noir. Serve it alongside a simple arugula salad dressed with lemon and olive oil, or some crusty bread to soak up every last bit of creamy goodness.

• A glass of chilled white wine cuts through the richness perfectly.
• Crusty sourdough is ideal for mopping up the plate.
• A bright, lemony salad balances the creaminess and adds freshness.

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This risotto has become my go to when I want to slow down and spend a little time at the stove. It's simple, satisfying, and always worth the effort.

Recipe FAQs

→ What is arborio rice and why is it essential for risotto?

Arborio rice is a short-grain Italian rice with high starch content that releases gradually during cooking, creating the signature creamy texture of risotto without added cream. Its grains remain firm and al dente at the center while the outer starch thickens the sauce.

→ Why do you roast the mushrooms separately?

Roasting mushrooms separately allows them to caramelize and develop deep, complex flavors through dry heat. This concentrates their natural umami and prevents them from releasing too much moisture into the risotto, which would make it watery rather than creamy.

→ Can I prepare risotto ahead of time?

Risotto is best served immediately after cooking while the rice is creamy and the sauce flows. However, you can prepare components ahead—roast mushrooms earlier in the day and warm broth just before cooking. If leftovers exist, transform them into risotto cakes by chilling and pan-frying.

→ How do I know when risotto is perfectly cooked?

Perfectly cooked risotto should flow slightly on the plate and have rice grains that are tender outside but still slightly firm in the center. The consistency should resemble lava—creamy but not mushy. Taste a grain; it should yield easily but maintain texture.

→ What can I substitute for white wine?

If avoiding alcohol, substitute white wine with vegetable broth or a splash of lemon juice mixed with broth. The wine adds acidity and depth, so ensure your substitution provides similar brightness to enhance the mushroom flavors.

→ How do I make this risotto richer?

For extra richness, finish risotto with a tablespoon of cold butter stirred in at the end—a technique called mantecatura. You can also increase Parmesan to taste or add a splash of cream. Truffle oil drizzled over serving adds luxurious flavor.