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.
Risotto With Roasted Mushrooms
Rich, creamy and deeply savoury, this roasted mushroom risotto delivers restaurant-quality results with just a little patience. By adding warm broth gradually and stirring until the rice reaches a perfect al dente texture, you create the signature silky consistency that defines great risotto.
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).
