A green plate topped with risotto and mushrooms.

Risotto With Roasted Mushrooms

Soo Kim

Making a chef-quality risotto is not as difficult as you might think—you just need a little time and patience. A good risotto should have a creamy texture, so add the broth in small increments to coax your rice grains to al dente, and incorporate the butter and cheese off the heat to ensure a beautiful, saucy glaze. In this version, we’re roasting the mushrooms for a bolder hit of umami and toasting the rice for a deeper, nuttier flavour.

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Ingredients

450 g mixed wild and artisanal mushrooms (ie. oyster, shiitake, baby king oyster, cremini or hen of the woods) torn or cut into slices ¼ in (½ cm) thick
⅓ cup + 3 tbsp extra-virgin olive oil divided
1¾ tsp kosher salt divided
1 tsp freshly ground black pepper divided
2 sprigs rosemary or 3 sprigs thyme
3½ cups no-salt chicken broth approximately
½ onion or 2 shallots minced
1 cup arborio rice
½ cup dry white wine or dry vermouth
2 tbsp unsalted butter cubed
1 cup finely grated Parmesan plus some shaved for serving
¼ cup mascarpone
2 tbsp coarsely chopped parsley or 1 tbsp roughly chopped chives for serving (optional)

Instructions

Preheat oven to 425°F. On baking sheet, toss mushrooms with ⅓ cup of the olive oil, then sprinkle with 1 tsp of the salt and ½ tsp of the pepper and add rosemary. Spread evenly and roast until browned and crisp, 13 to 15 minutes, tossing halfway through.
Meanwhile, in saucepan, bring broth to a simmer and keep warm over low heat, covered.
In large pot, heat remaining 3 tbsp olive oil over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add rice and cook, stirring, until evenly coated and toasted, 1 to 2 minutes.
Add wine and cook, stirring, until absorbed, about 1 minute. Add 1 cup of the broth and cook, stirring constantly, until almost absorbed. Continue adding broth 1 cup at a time, stirring, until almost all absorbed between additions, about 15 minutes.
Stir in half of the mushrooms and continue cooking, adding more broth if rice is dry, until rice is tender and creamy, 3 to 5 minutes. Stir in butter, Parmesan, mascarpone, remaining ¾ tsp salt and remaining ½ tsp pepper.
To serve, divide risotto among bowls and top with reserved mushrooms, shaved Parmesan, herbs (if using) and more coarsely ground black pepper (if desired).