Roasted Mushroom Risotto

The smell of mushrooms roasting in a hot oven is one of those scents that pulls everyone into the kitchen without an invitation. I started making this risotto on a rainy Tuesday when I had a bag of mixed mushrooms that needed using and a craving for something warm that required my full attention. Stirring risotto became my form of meditation that night, each ladle of broth disappearing into the rice while the mushrooms turned golden in the oven. By the time I folded those caramelized pieces into the creamy rice, I understood why Italians treat risotto like a ritual. It's not just dinner, it's a small act of devotion to the process.

I served this to friends who claimed they didn't like mushrooms, and they went quiet after the first bite, then asked for seconds without a word about the fungi they swore they hated. One of them later admitted it was the roasting that won them over, how the edges crisped up and the flavor intensified into something almost meaty. We ate it straight from the pot that night, passing around a wedge of Parmesan and a grater, everyone taking turns adding more cheese to their bowls. It became the dish I make when I want people to slow down and actually sit at the table. There's something about risotto that refuses to be rushed, and that's exactly why it works.

Ingredients

• Mixed mushrooms: Using a variety like cremini, shiitake, and button gives you layers of texture and flavor, and roasting them instead of adding them raw is the secret to their deep, caramelized taste.
• Arborio rice: The high starch content in arborio is what creates that signature creamy texture without needing cream, and I learned not to rinse it because you want all that starch.
• Vegetable broth: Keeping it warm on a back burner is essential because cold broth shocks the rice and slows down the cooking, which I discovered the hard way during my first attempt.
• Dry white wine: It adds acidity and brightness that cuts through the richness, and I always use something I would actually drink, not cooking wine from a dusty bottle.
• Parmesan cheese: Freshly grated makes all the difference, the pre-shredded stuff has additives that prevent it from melting smoothly into the rice.
• Fresh thyme: A little goes a long way with the mushrooms, and the earthy, slightly floral note ties everything together without overpowering the dish.
• Butter and olive oil: Starting with both gives you the flavor of butter and the higher smoke point of oil, so nothing burns while you're building the base.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Roast the mushrooms:

Toss your sliced mushrooms with olive oil, salt, pepper, and thyme, then spread them on a baking sheet in a single layer. Roast at 220C for 20 to 25 minutes, stirring halfway, until they're golden and their edges are crispy, filling your kitchen with an irresistible aroma.

Start the risotto base:

Heat butter and olive oil in a large, heavy bottomed pan over medium heat, then add the finely chopped onion and cook until it turns soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for just a minute until fragrant but not browned.

Toast the rice:

Add the arborio rice to the pan and stir constantly for about 2 minutes, letting each grain get coated and lightly toasted. You'll hear a faint crackling sound and smell a nutty aroma, that's when you know it's ready for the wine.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed, scraping up any flavorful bits stuck to the bottom of the pan. The rice will sizzle and the alcohol will cook off, leaving behind a subtle brightness.

Add broth gradually:

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

Finish with mushrooms and cheese:

When the rice is tender but still has a slight bite in the center, stir in the roasted mushrooms, freshly grated Parmesan, and chopped parsley. Taste and adjust with salt and pepper, then serve immediately while it's at its creamiest, topped with extra cheese and a few reserved mushrooms.

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There was a Sunday afternoon when I made this for my parents, and my dad, who usually rushes through meals, actually stayed at the table after finishing his bowl. He watched me stir the second batch I was making to practice, asking questions about why you add the broth slowly and what makes the rice creamy without cream. That conversation, with the pot bubbling between us and the windows fogged from the steam, is one of my favorite kitchen memories. Sometimes a dish teaches you that the process itself is the point, not just the eating.

Choosing Your Mushrooms

The mix of mushrooms matters more than I initially thought. Cremini bring a mild, earthy base, shiitake add a deeper, almost smoky complexity, and button mushrooms provide a familiar sweetness that balances the others. I once tried making this with only button mushrooms and it felt one dimensional, lacking that layered savory depth. If you can find oyster or maitake mushrooms, throw those in too, they roast beautifully and add interesting textures. Avoid portobello caps unless you want your risotto to turn a grayish color from their dark gills.

Getting the Texture Right

The consistency of risotto should be all'onda, which means it flows like a wave when you tilt the plate. I used to make mine too thick, almost like rice pudding, until an Italian friend gently corrected me and showed me how it should move loosely across the dish. If your risotto seems too tight, stir in a splash more warm broth or even a bit of hot water at the end. The Parmesan will thicken it further as it melts, so err on the side of slightly too loose rather than too thick. You want it creamy and pourable, not stiff and sticky.

Make It Your Own

Once you've made this version a few times, the risotto becomes a template for endless variations. I've stirred in roasted butternut squash and sage in the fall, fresh peas and lemon zest in spring, and even leftover roasted chicken when I wanted something heartier. The technique stays the same, but the flavors shift with whatever's in season or sitting in your fridge. Some nights I skip the wine if I don't have an open bottle and just use extra broth, and honestly, it still turns out delicious.

• Try adding a handful of baby spinach or arugula at the very end for a pop of color and freshness.
• A drizzle of truffle oil just before serving takes this from wonderful to absolutely luxurious without much effort.
• If you want a vegan version, swap the butter for more olive oil and use nutritional yeast instead of Parmesan for a cheesy, umami flavor.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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This risotto has become my answer to cold evenings and the need for something that feels like a hug in a bowl. Every time I make it, I'm reminded that some recipes are less about following rules and more about finding a rhythm that works for you.

Recipe Questions & Answers

→ Why is arborio rice essential for risotto?

Arborio rice has a high starch content and firm center that absorbs liquid gradually while releasing starch into the cooking liquid. This creates the signature creamy consistency without breaking down the individual grains, maintaining that perfect al dente bite in the center.

→ Can I prepare the roasted mushrooms ahead of time?

Yes, roast the mushrooms up to 4 hours ahead and store them at room temperature on a plate. Add them to the risotto just before finishing so they retain their texture and flavor. You can also reheat gently if needed before stirring in.

→ What's the purpose of toasting the rice before adding broth?

Toasting the rice for 2 minutes in butter and oil coats each grain and seals it, preventing excess absorption of liquid while the individual grains maintain their structure. This step ensures creamy risotto without mushy rice.

→ How do I know when risotto is properly cooked?

Properly cooked risotto should be creamy and flow gently on the plate like lava, not stiff or soupy. The rice grains should be tender but still have a slight firmness in the center when bitten. This al dente texture takes approximately 25–30 minutes of gradual broth addition.

→ Can I substitute the white wine in this dish?

Yes, you can replace white wine with vegetable or chicken broth, or even fresh lemon juice mixed with water. The wine adds acidity and depth, so use the same volume and let it absorb completely before continuing with broth additions for balanced flavor.

→ How should I finish risotto for maximum richness?

Finish risotto by stirring in grated Parmesan cheese and a final tablespoon of cold butter off the heat. This technique, called mantecatura, creates an extra creamy and luxurious texture. Serve immediately with additional cheese and reserved roasted mushrooms on top.