Roasted Mushroom Risotto

My flatmate once challenged me to cook something impressive on a weeknight without leaving the apartment. I had a bag of mushrooms that needed using, half a bottle of wine in the fridge, and just enough arborio rice in the pantry. The kitchen smelled like roasted thyme and butter for hours, and by the time I plated the risotto, we ate it standing at the counter because we couldn't wait. That spontaneous dinner turned into my most requested dish.

I made this for my sister's birthday once, and halfway through she wandered into the kitchen asking why it smelled better than any restaurant we'd been to. She sat on the counter, stealing roasted mushroom pieces and telling me about her week while I stirred. By the time we sat down to eat, the risotto had become the backdrop to one of those long, easy conversations you don't plan but never forget. Food like this doesn't just fill you up, it slows time down just enough to matter.

Ingredients

• Mixed mushrooms: A combination of cremini, shiitake, and button mushrooms gives you layers of earthy flavor, and roasting them concentrates their taste in a way sauteing never quite does.
• Olive oil (for mushrooms): This helps the mushrooms caramelize in the oven and keeps them from drying out while they roast.
• Sea salt and black pepper: Season the mushrooms before roasting so the flavors bake in, not just sit on top.
• Fresh thyme leaves: Thyme loves mushrooms, and the leaves crisp slightly in the oven, adding a fragrant, woodsy note you can taste in every bite.
• Vegetable broth: Keeping it warm on the stove means the rice cooks evenly without shocking it with cold liquid, which would slow everything down.
• Unsalted butter and olive oil: The butter adds richness and the olive oil keeps it from burning, a small trick that makes stirring more forgiving.
• Yellow onion: Finely chopped onion melts into the rice and builds a sweet, savory base that supports all the other flavors.
• Garlic cloves: Just two cloves, minced and cooked briefly, add warmth without overpowering the delicate creaminess of the risotto.
• Arborio rice: The high starch content in arborio is what makes risotto creamy, releasing slowly as you stir and creating that signature texture.
• Dry white wine: A splash of wine adds acidity and brightness, cutting through the richness and giving the dish a little lift.
• Parmesan cheese: Freshly grated Parmesan melts into the rice and brings a nutty, salty depth that ties everything together.
• Fresh parsley: Chopped parsley at the end adds color and a hint of freshness that balances the creamy, earthy flavors.

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 them for 20 to 25 minutes, stirring halfway through, until they're golden and their edges have crisped up.

Start the risotto base:

While the mushrooms roast, heat the butter and olive oil in a large, heavy bottomed saucepan over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 5 minutes. Stir in the garlic and let it cook for a minute until your kitchen smells amazing.

Toast the rice:

Add the arborio rice to the pan and stir constantly for about 2 minutes, letting the grains toast slightly and turn translucent around the edges. This step builds flavor and helps the rice absorb the liquid more evenly.

Add the wine:

Pour in the white wine and stir until it's almost completely absorbed by the rice. The wine will sizzle and steam, and you'll notice the rice starting to soften just a little.

Stir in the broth:

Add the warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Keep going for about 25 to 30 minutes, until the rice is creamy and tender with just a slight bite in the center.

Fold in the mushrooms and cheese:

Stir in the roasted mushrooms (save a few for topping if you like), the grated Parmesan, and the chopped parsley, then taste and adjust the seasoning with salt and pepper. The risotto should be creamy, glossy, and just thick enough to slowly spread across the plate.

Serve immediately:

Spoon the risotto into bowls, top with extra Parmesan and any reserved mushrooms, and serve right away while it's still steaming. Risotto waits for no one.

Save

The first time I nailed this risotto, I served it to a friend who'd spent a year living in Milan. She took one bite, closed her eyes, and said it tasted like a tiny restaurant she used to visit on rainy evenings. I didn't realize until that moment how much a dish could carry a feeling, a place, a memory you didn't even know you were cooking into it. That's when risotto stopped being intimidating and started being something I made when I wanted to give someone a little piece of comfort.

Choosing Your Mushrooms

I used to think mushrooms were interchangeable until I roasted a mix of cremini, shiitake, and button together and tasted the difference. Cremini add a meaty depth, shiitake bring a slightly smoky edge, and button mushrooms soak up the thyme and oil beautifully. If you can only find one type, go with cremini or baby bellas, they roast well and have enough flavor to stand up to the creamy rice. Whatever you choose, slice them evenly so they cook at the same rate and get those crispy, caramelized bits that make this dish special.

The Stirring Myth

Everyone warns you that risotto demands constant stirring, but that's not quite true. You do need to stir frequently, every minute or so, to coax the starch out of the rice and create that creamy texture. But I've poured myself a glass of wine, answered a text, and even stepped away to check on the mushrooms without disaster. The key is keeping the heat steady and the broth warm, so the rice cooks gently and doesn't scorch on the bottom. Think of it as a conversation with the pot, you check in often, but you don't need to hover.

Making It Your Own

Once you've made this risotto a few times, it becomes a blueprint for whatever you have on hand. I've stirred in roasted butternut squash in the fall, added peas and lemon zest in the spring, and even folded in leftover roasted chicken when I needed something more substantial. The technique stays the same, but the flavors can shift with the seasons or your mood. Just remember to keep the balance, something creamy, something savory, and a little brightness at the end to lift it all up.

• Swap the Parmesan for Pecorino Romano if you want a sharper, saltier finish.
• Add a handful of spinach or arugula in the last minute of cooking for a pop of green.
• Drizzle with truffle oil just before serving if you're feeling fancy and want to impress someone special.

Save

This risotto has become my answer to cold evenings, last minute dinner parties, and nights when I just want to stand at the stove and stir something warm into being. I hope it finds a place in your kitchen, too.

Recipe Questions & Answers

→ What type of mushrooms work best for this dish?

A mix of cremini, shiitake, and button mushrooms provides excellent flavor and texture. However, you can use any combination of mushrooms available, such as oyster or porcini for deeper umami notes.

→ Can I use a different rice variety?

Arborio rice is ideal because of its high starch content, which creates the characteristic creamy texture. Carnaroli is an excellent alternative, but avoid long-grain varieties as they won't achieve the same creamy consistency.

→ How do I prevent the risotto from becoming too thick?

Keep your broth at a gentle simmer and add it gradually, one ladleful at a time. If the risotto becomes too thick before the rice is tender, add warm broth or water as needed.

→ Is there a vegetarian substitute for Parmesan cheese?

Yes, many vegetarian hard cheeses work beautifully as substitutes. Look for cheeses made without animal rennet, or try Grana Padano vegetarian alternatives available at specialty shops.

→ What wine pairs best with this dish?

A crisp Pinot Grigio complements the earthy mushrooms perfectly. For a red option, choose a light Pinot Noir that won't overpower the delicate flavors of the risotto.

→ Can I prepare this dish in advance?

Risotto is best enjoyed immediately after cooking for optimal creaminess. However, you can roast the mushrooms up to a day ahead and prepare all ingredients beforehand for quick assembly.