Roasted Mushroom Risotto (Print Version)

Creamy risotto with caramelized roasted mushrooms, arborio rice, and Parmesan—a rich, savory Italian comfort dish.

# What You 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

# How-To Steps:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, 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, about 5 minutes.
03 - Add garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in 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 until rice is creamy and al dente, about 25 to 30 minutes.
06 - Stir in roasted mushrooms, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Hints:

01 -
  • The roasted mushrooms add a caramelized depth you simply can't get from sauteing alone.
  • Stirring risotto is strangely calming, almost like kneading bread but without the mess.
  • It looks fancy enough for guests but forgiving enough for a weeknight if you pour yourself some wine.
  • Leftovers (if there are any) turn into crispy arancini the next day with zero regret.
02 -
  • Keep the broth warm the entire time, adding cold liquid will stall the cooking and make the rice cook unevenly.
  • Don't walk away during the stirring, risotto needs attention but rewards you with creaminess you can't fake.
  • If the rice is still firm after all your broth is gone, add hot water a little at a time until it reaches that perfect tender bite.
  • Risotto waits for no one, it thickens as it sits so serve it the moment it's done or loosen it with a splash of broth when reheating.
03 -
  • Add a tablespoon of butter at the very end (called mantecatura in Italian) for an almost obscene creaminess.
  • If you want deeper flavor, toss a few dried porcini into the broth while it heats, then fish them out and chop them into the risotto.
  • Use a wide, heavy pan instead of a tall pot so the rice cooks more evenly and you can stir without splashing everywhere.
  • Taste the rice a few minutes before you think it's done, al dente means tender with a tiny firmness in the center, not crunchy.
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