Save Pin My neighbor knocked on my door one rainy Tuesday holding a canvas bag heavy with mushrooms she'd foraged that morning. I had no plan, just a hunch that slow stirring and patience might turn them into something worth remembering. An hour later, my kitchen smelled like a trattoria, and I understood why Italians never rush risotto.
I made this for my sister after she came home from a long trip abroad, craving something warm and familiar. She sat at the counter with a glass of wine, watching me stir, and we talked about nothing important while the kitchen fogged up with steam. When I plated it, she closed her eyes on the first bite and said it tasted like being home.
Ingredients
- Mixed mushrooms (cremini, shiitake, button): Using a variety gives you layers of earthy, nutty, and slightly smoky flavors that a single type can't deliver.
- Olive oil (for mushrooms): This helps the mushrooms caramelize in the oven instead of steaming, which is where all the deep flavor hides.
- Sea salt and black pepper: Season the mushrooms before roasting so the salt draws out moisture and lets them brown properly.
- Fresh thyme leaves: Thyme loves mushrooms, adding a subtle woodsy note that makes the whole dish smell like an Italian hillside.
- Vegetable broth (kept warm): Cold broth shocks the rice and slows down the cooking, warm broth keeps everything moving at the right pace.
- Unsalted butter and olive oil: Butter adds richness, olive oil keeps it from burning, together they create the perfect base for toasting the rice.
- Yellow onion (finely chopped): The onion melts into the background, adding sweetness without competing with the mushrooms.
- Garlic cloves (minced): Just enough to add warmth without overpowering the delicate balance of flavors.
- Arborio rice: This short grain rice releases starch as you stir, which is the secret to risotto's signature creaminess.
- Dry white wine: It adds acidity and brightness, cutting through the richness and waking up all the other flavors.
- Freshly grated Parmesan cheese: Grate it yourself, the pre-shredded stuff has coatings that prevent it from melting smoothly into the rice.
- Fresh parsley (chopped): A handful at the end brings a pop of color and a hint of freshness to balance the creaminess.
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 and their edges are crispy.
- Start the risotto base:
- While the mushrooms roast, heat butter and olive oil in a large heavy bottomed saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until it's soft and translucent.
- Add garlic and toast the rice:
- Stir in the minced garlic and cook for 1 minute until it smells amazing. Add the arborio rice and stir constantly for 2 minutes, toasting it lightly so each grain gets coated.
- 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.
- Add broth gradually:
- Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue this rhythm for 25 to 30 minutes until the rice is creamy and al dente.
- Finish with mushrooms and cheese:
- Stir in the roasted mushrooms (save a few pretty ones for garnish), Parmesan cheese, and fresh parsley. Taste and adjust the seasoning with salt and pepper as needed.
- Serve immediately:
- Spoon the risotto into bowls while it's still creamy and top with extra Parmesan and the reserved mushrooms.
Save Pin The first time I nailed this, I texted a photo to my friend who'd spent a semester in Bologna. She replied with three exclamation points and called me ten minutes later just to tell me she was jealous. That's when I realized I'd stopped being intimidated by risotto and started treating it like a conversation with the pan.
Choosing Your Mushrooms
I used to buy whatever mushrooms looked decent, but mixing varieties changed everything. Cremini have that classic earthy taste, shiitake bring a smoky depth, and button mushrooms soak up all the thyme and oil. If you can find them, toss in some oyster mushrooms too, they get crispy edges that add texture. Just make sure they're all sliced about the same thickness so they roast evenly.
The Stirring Question
Everyone asks if you really have to stir the whole time. The honest answer is no, but you do need to check in every minute or so. I usually pour a glass of wine, put on a podcast, and treat it like meditation. The stirring isn't just for creaminess, it's also how you notice when the rice is ready for more broth. You'll feel when it's right.
Making It Your Own
This recipe is a template, not a rulebook. I've added leftover roasted asparagus in spring, stirred in a handful of spinach at the end, and once folded in truffle oil when I was feeling extravagant. The bones of the dish are solid enough to handle your experiments.
- Finish with a tablespoon of cold butter stirred in at the very end for extra gloss and richness.
- Swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite.
- Drizzle with a little truffle oil or top with a fried egg if you're in the mood to make it unforgettable.
Save Pin This dish taught me that some recipes aren't about following directions, they're about paying attention. Make it once and you'll understand what I mean.
Recipe FAQs
- → Why is constant stirring important for risotto?
Stirring releases starch from the arborio rice grains, creating a naturally creamy sauce. This starch emulsifies with the broth, giving risotto its signature velvety texture without cream.
- → Can I use regular white rice instead of arborio?
Arborio rice is essential for risotto. Its high starch content and short, plump grains create the creamy consistency. Regular long-grain rice will result in a dry, separate texture.
- → What's the best way to roast mushrooms evenly?
Slice mushrooms to similar thickness, spread in a single layer on the baking sheet, and stir halfway through roasting. This ensures even browning and caramelization on all sides.
- → How do I know when the risotto is done?
The rice should be tender but still slightly firm in the center (al dente), and the mixture should flow gently on the plate. It should take approximately 25-30 minutes of gradual broth addition.
- → Can I prepare this dish ahead of time?
Risotto is best served immediately after cooking. However, you can roast mushrooms several hours ahead and reheat gently before adding to the finished risotto.
- → What wine should I use for the risotto?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best. The acidity adds brightness to the rich mushroom flavors. Avoid oaky wines that overpower the delicate taste.