Roasted Mushroom Risotto (Printable Version)

Caramelized roasted mushrooms meet creamy arborio rice and Parmesan in this richly flavored Italian comfort dish.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

→ Risotto

06 - 6 cups vegetable broth, kept warm
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon 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 tablespoons chopped fresh parsley
15 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, sea salt, pepper, and thyme. Spread on a baking sheet and roast for 20 to 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 minced garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in dry 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 for 25 to 30 minutes until rice is creamy and al dente.
06 - Stir in roasted mushrooms (reserve some 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 bring a depth you just can't get from sauteing alone, almost meaty and sweet at the same time.
  • Stirring risotto is strangely meditative, the kind of cooking that clears your head while filling your kitchen with the best smells.
  • It looks fancy enough for guests but forgiving enough that you can sip wine and chat while you stir.
  • Leftovers turn into crispy risotto cakes for breakfast, which might be even better than the original.
02 -
  • Don't walk away during the stirring, risotto punishes inattention with stuck on rice and uneven cooking.
  • Warm broth is critical because cold liquid shocks the rice and stops the starch from releasing properly.
  • If your risotto gets too thick, just add a splash more broth or even hot water to loosen it back up.
  • Taste the rice at 20 minutes and keep tasting, ovens and stovetops vary and you want al dente not mushy.
03 -
  • Use a wide shallow pan instead of a tall pot, it gives you more surface area so the broth absorbs faster and more evenly.
  • Grate your Parmesan right before you add it, the flavor is sharper and it melts into the rice without clumping.
  • If you're serving this to guests, you can cook the risotto about three quarters of the way ahead of time, spread it on a sheet pan to cool, then finish it with the last of the broth and the mushrooms just before serving.
  • Save your Parmesan rinds in the freezer and toss one into the broth while it warms for an extra layer of savory depth.
Go Back