Roasted Mushroom Risotto

It was a rainy Tuesday evening when I craved something warm that required my full attention. I pulled out a bag of arborio rice I'd been hoarding and a pile of mushrooms from the farmer's market. The kitchen filled with the earthy smell of roasting fungi, and I stood at the stove, stirring slowly, feeling the rhythm settle my restless mind. That night, risotto stopped being intimidating and became my favorite meditation.

I made this for my sister once after she had a terrible week at work. She sat at the counter, glass in hand, watching me stir and complaining about her boss. By the time I plated it, she'd forgotten why she was upset. We ate in silence, scraping our bowls clean, and she texted me the next morning asking for the recipe.

Ingredients

• Mixed mushrooms (cremini, shiitake, button): Using a variety gives you different textures and flavors, shiitake adds meatiness while cremini brings earthiness.
• Olive oil (for mushrooms and risotto): A good fruity olive oil makes a difference here, especially when it mingles with the roasted thyme.
• Fresh thyme leaves: Thyme loves mushrooms like garlic loves butter, dried works but fresh makes the kitchen smell like a forest.
• Vegetable broth (kept warm): Cold broth shocks the rice and slows everything down, keep it simmering gently in a pot beside you.
• Unsalted butter: This adds silkiness at the start and can add even more richness at the end if you're feeling indulgent.
• Yellow onion (finely chopped): The finer you chop it, the more it melts into the risotto and becomes invisible sweetness.
• Garlic cloves (minced): Two cloves is modest, add three if you're like me and believe garlic solves most problems.
• Arborio rice: The high starch content is what makes risotto creamy without cream, don't substitute with long grain or you'll just have soup.
• Dry white wine: A decent Pinot Grigio or Sauvignon Blanc works beautifully, drink the rest while you stir.
• Parmesan cheese (freshly grated): Pre-grated stuff has anti-caking agents that make the risotto gritty, grate it yourself from a block.
• Fresh parsley (chopped): This brightens the whole dish at the end and makes it look like you know what you're doing.
• Sea salt and black pepper: Taste as you go, the Parmesan and broth add salt so be careful not to overdo it early.

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 through, until they're golden and their edges crisp up like little umami chips.

Start the risotto base:

In a large heavy-bottomed saucepan, melt butter with olive oil over medium heat and add the finely chopped onion. Cook for about 5 minutes until it's soft, translucent, and smells sweet, then add the garlic and let it bloom for just a minute.

Toast the rice:

Stir in the arborio rice and keep stirring for about 2 minutes until the grains turn slightly translucent at the edges. This toasting step is where the nutty flavor starts to build.

Deglaze with wine:

Pour in the white wine and stir until it's almost completely absorbed, scraping up any toasty bits from the bottom of the pan. The kitchen will smell like a trattoria.

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 slow ritual takes about 25 to 30 minutes and turns the rice creamy and al dente.

Finish with mushrooms and cheese:

Stir in the roasted mushrooms (save a few pretty ones for the top), the grated Parmesan, and chopped parsley. Taste and adjust the seasoning, then serve immediately while it's still loosely flowing.

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There's a moment when you fold in the mushrooms and Parmesan, and the risotto transforms from a pan of rice into something deeply comforting. I always pause and take a breath before I serve it, because this dish feels like a small accomplishment every single time. It's the kind of food that makes people put down their phones and actually talk to each other.

Choosing Your Mushrooms

I've learned that mixing mushroom types is the secret to complexity. Cremini and button mushrooms give you a mild, earthy base, while shiitake brings that deep, almost smoky meatiness. Oyster mushrooms add a delicate texture if you can find them, and a few porcini (fresh or rehydrated) will make the whole dish taste like you foraged in the woods. Don't stress if you only have one type, just use what looks good and fresh at the market.

The Stirring Myth

You don't actually have to stir risotto constantly like some recipes insist. Frequent stirring, yes, but you can step away to chop parsley or sip your wine between ladle additions. The constant motion helps release starch from the rice, but obsessive stirring just makes your arm tired. I stir every 30 seconds or so, keeping the rice moving but giving myself room to breathe.

Serving and Storing

Risotto is best eaten immediately, served in wide shallow bowls with extra Parmesan and a few reserved roasted mushrooms on top. If you have leftovers, spread them in a dish to cool quickly, then cover and refrigerate for up to two days. Reheat gently with a splash of broth or water, stirring over low heat until it loosens up again.

• Turn leftovers into arancini by shaping them into balls, stuffing with mozzarella, breading, and frying until golden.
• A squeeze of lemon juice right before serving can brighten the richness if it feels too heavy.
• This pairs beautifully with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess.

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This risotto has become my answer to cold nights, bad moods, and the need to impress without pretending to be a chef. Make it once, and you'll understand why Italians take it so seriously.

Recipe Questions & Answers

→ Why is arborio rice essential for risotto?

Arborio rice has a high starch content that releases during cooking, creating the signature creamy texture of risotto while maintaining firm, al dente grains. Other short-grain varieties like carnaroli work similarly well.

→ Can I prepare the mushrooms in advance?

Yes, roast the mushrooms up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently before stirring into the finished risotto to maintain their texture.

→ What's the importance of keeping broth warm?

Warm broth helps maintain consistent cooking temperature and allows the rice to absorb liquid evenly. Cold broth shocks the risotto and disrupts the cooking process, resulting in uneven texture.

→ How do I know when risotto is properly cooked?

The rice should be creamy and flow slightly on the plate while remaining al dente—tender but with a subtle firmness when bitten. The consistency should resemble wet sand, not soup or paste.

→ Can I substitute vegetables for mushrooms?

Absolutely. Asparagus, peas, roasted tomatoes, or butternut squash work beautifully. Roast or cook your chosen vegetable until tender, then incorporate as you would the mushrooms.

→ Why finish with butter before serving?

The final butter enriches the risotto and creates a silky mouthfeel. This technique, called 'mantecare,' is traditional in Italian cooking and enhances flavor complexity without overpowering the dish.