Roasted Mushroom Risotto

The smell hit me before I even opened the oven door, earthy and almost sweet, like walking through a forest after rain. I was testing mushroom temperatures for a dinner party and had cranked the heat higher than usual. What came out were these deeply caramelized, crispy-edged coins that tasted like concentrated umami. I stirred them into risotto that night, and everything changed.

I made this for my sister after she had a rough week at work. We stood in the kitchen together, her stirring while I grated cheese, and she said it felt like the first time in days she could breathe. The rice released its starch slowly, turning glossy and thick, and we didnt talk much, just tasted and adjusted. By the time we sat down, her shoulders had dropped two inches.

Ingredients

• Mixed mushrooms (400 g): Cremini give body, shiitake add depth, and button mushrooms bulk it up affordably; slice them thick so they hold their shape under high heat.
• Olive oil (2 tbsp for mushrooms, 1 tbsp for risotto): The first batch coats the mushrooms for roasting, the second builds the flavor base with butter.
• Fresh thyme (2 tsp): It clings to the mushrooms as they roast and perfumes the whole dish; dried works but fresh is worth it here.
• Vegetable broth (1.5 L): Keeping it warm on a back burner means the rice cooks evenly and doesnt seize up when you add cold liquid.
• Arborio rice (320 g): The short, starchy grains release their creaminess as you stir; no other rice will give you that signature texture.
• Dry white wine (120 ml): It cuts through the richness and adds brightness; anything you would drink works, no need for fancy bottles.
• Parmesan cheese (60 g, plus extra): Freshly grated melts into the risotto seamlessly; pre-grated clumps and tastes like dust.
• Unsalted butter (2 tbsp): It rounds out the flavor and adds gloss; I use unsalted so I can control the salt level myself.
• Yellow onion (1 medium): Finely chopped so it melts into the background and sweetens the base without chunks.
• Garlic (2 cloves): Minced and added just before the rice so it blooms but doesnt burn.
• Fresh parsley (2 tbsp): Stirred in at the end for a pop of color and a hint of freshness against all that richness.

Instructions

Roast the mushrooms:

Preheat your oven to 220°C (425°F) and toss the sliced mushrooms with olive oil, salt, pepper, and thyme until every piece is lightly coated. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring once halfway, until the edges are golden and 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 for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Toast the rice:

Add the arborio rice to the pan and stir constantly for 2 minutes, letting each grain get coated and lightly toasted. You will hear a faint crackling sound and smell a nutty aroma.

Deglaze with wine:

Pour in the white wine and stir until it is almost completely absorbed, scraping up any bits stuck to the bottom of the pan. This step adds acidity and starts building the creamy texture.

Add broth gradually:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue this process for 25 to 30 minutes until the rice is creamy, tender, and still has a slight bite in the center.

Finish with mushrooms and cheese:

Stir in the roasted mushrooms (saving a few for garnish if you like), grated Parmesan, and chopped parsley, then taste and adjust the seasoning with salt and pepper. The risotto should be loose enough to spread slightly on the plate, not stiff.

Serve immediately:

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

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A friend once told me that making risotto is like having a conversation, you have to pay attention and respond. I think about that every time I stand at the stove, adding broth and listening to the rhythm of the spoon against the pan. It is one of the few recipes that forces me to slow down and be present, and the reward is a bowl of something warm and completely satisfying.

Choosing Your Mushrooms

I have tried this with every mushroom I could find, from fancy chanterelles to basic white buttons. The mix of cremini, shiitake, and button gives you the best balance of flavor, texture, and cost. Shiitakes add a meaty, almost smoky depth, cremini hold their shape and have a clean mushroom taste, and buttons stretch the budget without tasting bland. If you can only find one type, go with cremini and roast them until they are deeply golden.

Getting the Texture Right

Risotto should flow slowly across the plate when you tilt it, not sit in a stiff mound or puddle like soup. I learned this the hard way after serving a batch that was so thick it could have been sliced. The trick is to pull it off the heat when it still looks slightly loose, then stir in the cheese and mushrooms, which will thicken it just enough. If it tightens up while you are plating, stir in a splash of warm broth to loosen it back up.

Make It Your Own

Once you have the basic technique down, this recipe becomes a template. I have stirred in roasted butternut squash in the fall, fresh peas and lemon zest in the spring, and even leftover roasted chicken when I needed to stretch a meal. The key is to keep the ratio of liquid to rice consistent and add any extras at the end so they do not break down. Just remember that risotto is forgiving as long as you keep stirring and tasting.

• Swap half the Parmesan for crumbled goat cheese for a tangy, creamy finish.
• Add a handful of baby spinach or arugula in the last minute for color and a peppery bite.
• Drizzle with truffle oil before serving if you want to make it feel like a special occasion.

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This is the kind of dish that makes you feel capable and calm, even on chaotic days. It asks for your attention, but it gives you something generous and comforting in return.

Recipe Q&A

→ What type of mushrooms work best for this dish?

A mix of cremini, shiitake, and button mushrooms provides the best flavor and texture. The combination of varieties creates depth in the final dish, though you can use any mushrooms you prefer.

→ Can I prepare this ahead of time?

Risotto is best served immediately after cooking. However, you can prepare the roasted mushrooms up to 2 hours ahead and reheat gently before serving. The rice mixture must be cooked fresh to achieve the creamy consistency.

→ What's the secret to creamy risotto?

Constant stirring and adding broth gradually are key. The slow release of starch from the arborio rice creates the creamy texture. Never rush the process by adding all the broth at once.

→ Can I substitute the white wine?

Yes, you can use vegetable broth instead of white wine, though the wine adds subtle flavor complexity. For a non-alcoholic version, simply add an extra ladleful of broth to compensate for the liquid loss.

→ How do I know when the risotto is done?

The rice should be tender but still firm to the bite (al dente), and the overall consistency should be creamy and flow slightly when plated. This typically takes 25-30 minutes of gradual broth addition.

→ What wines pair well with this dish?

A crisp Pinot Grigio complements the earthy mushrooms beautifully, while a light Pinot Noir offers an alternative for those preferring red wine. Both enhance the savory, umami-rich flavors.