Roasted Mushroom Risotto

The smell of mushrooms roasting in a hot oven is what always pulls me back into the kitchen when I'm tempted to wander off. There's something about that earthy, almost nutty aroma mixed with thyme that makes the whole house feel warmer. I started making this risotto on cooler evenings when I wanted something that required my full attention, something slow and meditative. Stirring risotto became my way of unwinding, a kind of kitchen therapy that ends with a bowl of something deeply comforting. It's the kind of dish that makes you forget about rushing.

I made this for a small dinner party once, and I remember standing at the stove with a glass of wine in one hand and a wooden spoon in the other, talking over my shoulder while everyone sat around the kitchen island. One friend kept sneaking bites of the roasted mushrooms straight off the baking sheet before I could fold them in. By the time I plated everything, half the mushrooms were gone, but no one seemed to mind. It became the kind of meal where the cooking was part of the evening, not just the lead-up to it.

Ingredients

• Mixed mushrooms: Using a variety like cremini, shiitake, and button gives you different textures and flavors in every bite, and roasting them concentrates their earthiness beautifully.
• Olive oil for mushrooms: This helps the mushrooms caramelize in the oven instead of steaming, which is the secret to getting that deep golden color.
• Fresh thyme: It clings to the mushrooms as they roast and perfumes the whole dish with a subtle herbaceous note that dried thyme just can't replicate as well.
• Vegetable broth: Keeping it warm on a back burner means the rice cooks evenly without shocking it with cold liquid, which can make the risotto gummy.
• Arborio rice: The high starch content is what makes risotto creamy without needing cream, so don't substitute with long grain rice or you'll lose that signature texture.
• Dry white wine: It adds acidity and brightness that cuts through the richness, and you'll smell it as it sizzles into the hot rice.
• Parmesan cheese: Freshly grated melts into the risotto seamlessly and adds a nutty, salty finish that ties everything together.
• Unsalted butter: Stirring it in at the start with olive oil gives you a richer base, and some people add another knob at the end for extra silkiness.
• Yellow onion and garlic: These build the aromatic foundation, and cooking the onion until it's soft and translucent means it melts into the background instead of crunching between bites.
• Fresh parsley: A handful stirred in at the end adds a pop of color and a bright, grassy contrast to the richness.

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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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 them for 20 to 25 minutes, stirring once halfway through, until they're golden and their edges are crispy.

Start the risotto base:

While the mushrooms roast, heat butter and olive oil in a large heavy bottomed saucepan over medium heat, then add the finely chopped onion and cook until it's soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until your kitchen smells amazing.

Toast the rice:

Stir in the arborio rice and let it toast for about 2 minutes, stirring constantly so every grain gets coated and starts to smell faintly nutty. This step helps the rice hold its shape as it absorbs the liquid.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed, scraping up any bits stuck to the bottom of the pan. You'll hear it sizzle and the aroma will shift from raw to fragrant.

Add broth gradually:

Start adding the warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This slow process, which takes about 25 to 30 minutes, is what coaxes the starch out of the rice and creates that creamy texture.

Fold in the mushrooms and finish:

When the rice is tender but still has a slight bite (al dente), stir in the roasted mushrooms (save a few for garnish if you like), grated Parmesan, and chopped parsley. Taste and adjust the seasoning with salt and pepper as needed.

Serve immediately:

Spoon the risotto into shallow bowls and top with extra Parmesan and any reserved mushrooms. Risotto waits for no one, so serve it right away while it's still creamy.

Save

There was one evening when I made this after a long, frustrating day, and I realized halfway through that I'd forgotten to buy wine. I used a splash of white wine vinegar mixed with water instead, and somehow it still turned out beautifully. That night, standing at the stove and watching the rice slowly transform, I remembered why I love cooking. It's not about perfection, it's about the rhythm, the warmth, and the way a simple bowl of food can reset your whole mood.

Choosing Your Mushrooms

I used to just grab whatever mushrooms were on sale, but mixing varieties really does make a difference. Cremini add a meaty texture, shiitake bring a smoky depth, and button mushrooms soak up all the thyme and olive oil without overpowering anything. If you can find them, oyster mushrooms are another great addition, they get delicate and crispy at the edges when roasted. Just avoid rinsing them under water, a damp cloth or paper towel is enough to clean them without making them soggy.

Getting the Texture Right

The first time I made risotto, I panicked and added too much broth at once, and it turned into a soupy mess. Now I know that patience is the whole secret. Each ladleful of broth should be mostly absorbed before you add the next, and you'll see the rice release its starch and turn creamy right before your eyes. If you run out of broth before the rice is tender, just switch to hot water. The rice will tell you when it's done, it should be tender but still have a slight firmness in the center, not mushy or crunchy.

Serving and Storing

Risotto is best eaten immediately, but if you do have leftovers, don't try to reheat it as is, it'll turn gluey. Instead, spread it on a plate to cool, then shape it into patties the next day and pan fry them in a little butter or olive oil until they're golden and crispy on both sides. My family actually looks forward to these risotto cakes, sometimes more than the original dish. If you're serving this for guests, have everything prepped and your broth warming before they arrive so you can stir and chat at the same time.

• A final knob of butter stirred in just before serving makes the risotto even silkier and more luxurious.
• If you're vegetarian and particular about rennet, check your Parmesan label or swap it for a vegetarian hard cheese.
• This pairs beautifully with a crisp Pinot Grigio or a light Pinot Noir, but honestly, any wine you'd drink on its own works just fine.

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Save

This risotto has become my go to when I want to slow down and be present in the kitchen, not just cook dinner. I hope it brings you the same kind of comfort, and maybe a few stolen mushrooms along the way.

Questions & Answers

→ What type of mushrooms work best for this risotto?

A mix of cremini, shiitake, and button mushrooms provides depth and complexity. You can use any combination, or even portobello mushrooms for a meatier texture. The variety creates layers of umami flavor.

→ Why is constant stirring important when making risotto?

Stirring releases the starches from the arborio rice, creating the signature creamy consistency without adding cream. It also ensures even cooking and allows the rice to absorb the broth gradually for optimal texture.

→ Can I make this dish ahead of time?

Risotto is best served immediately after cooking for optimal creaminess. However, you can roast the mushrooms hours in advance and reheat gently before folding into the risotto at the end.

→ What can I substitute for Parmesan cheese?

Use Grana Padano for a similar flavor profile, or other hard aged cheeses like Asiago. Ensure any substitute is vegetarian if that's a dietary concern. Add gradually while tasting to adjust the saltiness.

→ How do I know when the rice is cooked to al dente?

The rice should be tender but still have a slight firmness when bitten. This typically takes 25-30 minutes of gradual broth addition. Test a grain from the edge of the pan where it cooks fastest.

→ Can I use vegetable broth alternatives?

Yes, mushroom broth adds extra umami depth. You can also use chicken or white wine-based broths. Ensure the broth is warm when adding to prevent disrupting the cooking process.