Save to Pinterest The kitchen was quiet except for the sound of butter sizzling in the pan when I realized I'd been stirring for twenty minutes straight. My wrist ached, but the rice had transformed into something silky and impossible to walk away from. That first proper risotto taught me patience isn't just a virtue, it's the secret ingredient. I've made this roasted mushroom version dozens of times since, and every single batch feels like a small triumph.
I made this for my sister's birthday dinner three winters ago, convinced I'd mess it up in front of everyone. She walked into the kitchen halfway through, saw me frantically ladling broth, and started pouring wine into both the pan and our glasses. We laughed so hard I nearly forgot to stir, but it turned out perfect anyway. She still asks for it every year now.
Ingredients
- Mixed mushrooms (400 g): Combining cremini, shiitake, and button creates layers of earthy flavor, slice them thick so they hold their texture during roasting.
- 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): Thyme and mushrooms are old friends, the leaves crisp up slightly in the oven and perfume everything.
- Vegetable broth (1.5 L): Keep it simmering in a pot beside you, cold broth shocks the rice and ruins the creamy texture.
- Unsalted butter (2 tbsp): This melts into the onions and starts the whole dish with richness, unsalted lets you control the seasoning.
- Yellow onion (1 medium): Finely chopped onion dissolves into the risotto and adds sweetness without chunks.
- Garlic (2 cloves): Minced garlic goes in after the onion softens, just one minute or it turns bitter.
- Arborio rice (320 g): The fat, starchy grains are non-negotiable for risotto, long-grain rice will never get creamy.
- Dry white wine (120 ml): The wine deglazes the pan and adds brightness, use something you'd actually drink.
- Parmesan cheese (60 g): Freshly grated melts into the rice seamlessly, the pre-shredded stuff clumps and tastes like cardboard.
- Fresh parsley (2 tbsp): Chopped parsley at the end adds a pop of color and freshness against all that richness.
- Sea salt and black pepper: Season the mushrooms before roasting and adjust the risotto at the very end when the flavors have concentrated.
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 once halfway, until they're golden brown and their edges are crispy.
- Start the risotto base:
- While the mushrooms roast, melt butter with olive oil in a large heavy-bottomed saucepan over medium heat. Add the finely chopped onion and cook until it's soft and translucent, about 5 minutes, stirring occasionally.
- Add garlic and toast the rice:
- Stir in the minced garlic and cook for just 1 minute until fragrant. Add the arborio rice and stir constantly for 2 minutes, coating every grain in the butter and oil until the edges turn slightly translucent.
- Deglaze with wine:
- Pour in the white wine and stir until it's almost completely absorbed, scraping up any bits stuck to the bottom of the pan.
- 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. Continue this rhythm for 25 to 30 minutes until the rice is creamy and al dente, with just a slight bite in the center.
- Fold in mushrooms and cheese:
- Stir in the roasted mushrooms (saving a few for garnish if you like), the grated Parmesan, and chopped parsley. Taste and adjust the seasoning with salt and pepper, then serve immediately topped with extra cheese and reserved mushrooms.
Save to Pinterest There's a moment near the end when you realize the rice has gone from crunchy to tender and the whole pot has turned glossy and thick. That's when I always call someone into the kitchen to taste it, because that transformation feels like magic every single time. It never gets old, and neither does watching someone's face light up after the first bite.
Making It Your Own
I've added crispy pancetta when I'm not cooking for vegetarians, and the salty pork makes the dish even more luxurious. A handful of peas stirred in at the end adds sweetness and color. Once I ran out of white wine and used vermouth instead, and honestly it worked beautifully. The key is keeping the technique the same and playing with the flavors you love.
What to Serve Alongside
Risotto is rich enough to be the main event, but I love starting with a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. A crusty baguette for mopping up every last bit from the bowl is non-negotiable. For wine, a crisp Pinot Grigio or a light Pinot Noir both work beautifully, the acidity balances all that butter and cheese.
Storage and Reheating
Leftover risotto thickens into a solid mass in the fridge, which sounds bad but is actually perfect for making risotto cakes. Press the cold risotto into patties, coat them in breadcrumbs, and fry them in olive oil until golden and crispy. If you want to reheat it as risotto, add a splash of broth or water and stir gently over low heat until it loosens up.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with added liquid, never in the microwave or it turns gummy.
- Freezing isn't ideal because the texture suffers, but desperate times have taught me it's still edible.
Save to Pinterest This risotto has gotten me through quiet weeknights and impressed dinner guests I was trying way too hard for. It's the kind of dish that makes you feel capable and generous at the same time, which is a rare and wonderful thing.
Recipe FAQs
- → Can I use a different type of rice?
Arborio rice is ideal for risotto because its high starch content creates the characteristic creaminess. Carnaroli rice is an acceptable substitute with similar results.
- → How do I know when the risotto is properly cooked?
The rice should be creamy and al dente, with a slight firmness in the center of each grain. It should move slowly across the plate rather than staying in a stiff mound.
- → Can I prepare this dish ahead of time?
Roast the mushrooms in advance and store them refrigerated. Cook the risotto just before serving, as it's best enjoyed immediately while still creamy and warm.
- → What's the purpose of toasting the rice?
Toasting the rice for two minutes before adding liquid helps seal the grains and contributes to the creamy texture while preventing mushiness. It also enhances the nutty flavor of the rice.
- → Why must the broth be warm?
Warm broth allows the rice to cook evenly and gradually release its starches, creating the creamy consistency. Cold broth would shock the rice and interrupt the cooking process.
- → What vegetables can I add to this dish?
Asparagus, peas, spinach, or sun-dried tomatoes work beautifully. Add delicate vegetables near the end of cooking to prevent overcooking.