Roasted Mushroom Risotto Dish (Printable Version)

Creamy risotto featuring roasted mushrooms, arborio rice, and Parmesan for a rich, savory flavor.

# 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 1/2 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 sliced mushrooms with olive oil, salt, pepper, and thyme. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring once halfway through.
02 - In a large, heavy-bottomed saucepan, heat butter and olive oil 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 arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the white wine, stirring until almost completely absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until rice is creamy and al dente, about 25 to 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 to taste.
07 - Serve immediately, garnished with extra Parmesan and the reserved roasted mushrooms.

# Additional Tips::

01 -
  • The mushrooms turn golden and concentrate into little bursts of earthiness that make every spoonful feel luxurious without any fussy technique.
  • Risotto sounds intimidating until you realize it's just rice that wants to be loved with patient stirring and a little warmth.
  • It comes together in under an hour and tastes like you spent your whole afternoon in the kitchen.
02 -
  • Stirring is not optional and it's not for show; the constant motion releases starch from the rice that makes risotto actually creamy instead of soupy, so commit to it from start to finish.
  • Keep your broth warm in a separate pot because adding cold liquid will cause the rice to seize up and refuse to cook evenly, and fixing that mid-risotto is basically impossible.
  • Mushrooms need to actually caramelize, not just roast, so don't crowd them on the pan and do stir them halfway through, or they'll steam themselves and taste bland.
03 -
  • Finish with a tablespoon of cold butter stirred in at the very end; it adds a silky richness that changes the whole experience and Italians call it mantecatura, which I love saying out loud.
  • Reserve a few mushrooms before they go into the risotto so you can scatter them on top just before serving, because they look beautiful and remind people that this dish has real ingredients in it.
  • Serve in warm bowls because risotto cools fast, and a lukewarm risotto loses most of its appeal.
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