Roasted Mushroom Risotto

Ingredients

• 300 g (⅔ lb)baby portobello mushrooms
• 5–6 sprigsthyme
• 3 clovesgarlic
• 30 ml (2 tbsp)extra-virgin olive oil
• 2 stalkscelery
• 1white onion
• 10 g (3.5 oz)dried mushrooms
• 50 g (2 oz)Parmesan cheese or vegetarian hard cheese
• 300 g (1½ cups)Arborio rice
• 125 ml (½ cup)dry white wine
• 500 ml (2 cups)vegetable stock
• 500 ml (2 cups)water
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Roast the mushrooms

   Heat the oven to 200°C (400°F). Spread the whole mushrooms on a large baking tray, top with sliced garlic and thyme leaves, then drizzle with olive oil. Roast for 15 minutes.

2. 2

   Soak and chop

   Cover the dried mushrooms with 500 ml (2 cups) of water and leave them to steep for 30 minutes. Drain them, straining and reserving the soaking liquid separately, and set the mushrooms aside. Finely dice the onion and celery.

3. 3

   Soften the vegetables

   Set a large pan or wide pot over a medium heat and add 2 tbsp of olive oil. Add the celery and onion and sauté for 10 minutes.

4. 4

   Toast the rice

   Stir in the Arborio rice and cook for about 1 minute, until the grains are coated in oil. Pour in the wine and stir until it has evaporated, scraping up the browned bits from the bottom of the pan. Let it simmer over a low heat for 2–3 minutes.

5. 5

   Cook the risotto

   Add 125 ml (½ cup) of vegetable stock, 125 ml (½ cup) of mushroom soaking liquid and the chopped rehydrated mushrooms; stir well. Keep the liquid just above the rice at first. As it reduces, add more stock and stir, waiting until it is nearly absorbed before adding more. Repeat until the stock is used and the rice is cooked but still slightly chewy.

6. 6

   Finish and serve

   When the rice is cooked and creamy, chop the roasted mushrooms into small pieces and stir them in. Season with a good pinch of salt, taking care not to add too much, then grate over the vegetarian hard cheese. Cover and leave to stand for 5 minutes. Serve with more grated cheese and black pepper.

What is mushroom risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice with liquid until it becomes creamy. This version layers roasted portobellos with rehydrated dried mushrooms for a deep, savoury flavour.

The method works because the rice releases starch as it cooks, while the mushroom soaking liquid brings extra flavour to the pot. Roasting the fresh mushrooms separately gives them time in the oven before they are stirred through the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 59g carbs, 8g fat.

The rice supplies most of the carbohydrates, while olive oil and cheese contribute much of the fat; the cheese and mushrooms provide some protein. Balance a serving with a generous side of green vegetables or salad.

Why use two kinds of mushrooms?

Fresh portobellos: roasting them with garlic and thyme adds browned edges and a concentrated, savoury taste. Cut them into small pieces before folding them into the risotto.

Dried mushrooms: soaking softens them and produces a flavourful liquid for the rice. Strain that liquid before using it, then chop the mushrooms so they are easy to eat in a spoonful.

Prepare the soaking liquid

Strain carefully: dried mushrooms can leave grit behind, so pour the soaking liquid through a fine sieve or a clean cloth into a separate container. Keep it to add to the risotto with the vegetable stock.

Allow time: the mushrooms need 30 minutes to steep. You can dice the onion and celery during this wait, as the recipe does before starting the pan.

Build the creamy texture

Coat the grains: stir the rice in the softened vegetables and oil for about 1 minute before adding wine. This helps the grains cook evenly as the liquid goes in.

Add liquid gradually: keep stirring and let each addition nearly absorb before adding more. The rice should finish creamy, not soupy, with a little chew remaining in the centre.

Watch the timing

Start the soak and roasting: the dried mushrooms need 30 minutes, while the fresh mushrooms roast for 15 minutes. The recipe gives 10 minutes for sautéing the onion and celery and about 1 minute to coat the rice.

Finish with a rest: once the cheese is added, cover the pan and leave it for 5 minutes. This gives the risotto a brief pause before serving.

Serve it simply

Serve the risotto hot with extra grated hard cheese and black pepper, as suggested in the method. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy rice.

Bring the pan to the table soon after its 5-minute rest. Risotto thickens as it stands, so it is best enjoyed while it is still loose and creamy.

Recipe notes & tips

• Use a wide pan so the rice cooks in an even layer.
• Keep the mushroom soaking liquid separate and strain it before adding it to the rice.
• Stir regularly, especially after each addition of liquid, to help the rice cook evenly.
• Wait until the previous addition of stock is nearly absorbed before adding more.
• Taste before adding much salt, since stock and cheese can both be salty.
• Cut the roasted mushrooms into small pieces so they distribute through the risotto.

Variations

• Herb change: use a little chopped parsley to finish alongside the thyme.
• Extra greens: stir in cooked spinach at the end for a greener bowl.
• Cheese choice: use vegetarian hard cheese in place of Parmesan.
• Wine-free: replace the wine with some of the stock, adding it gradually.
• Pepper finish: add a generous grind of black pepper at the table.

Common mistakes to avoid

• Adding all the liquid at once: the rice is harder to cook evenly; add it in stages and let each addition nearly absorb.
• Skipping the straining: grit can end up in the risotto; strain the mushroom soaking liquid into a separate container.
• Overcooking the rice: it loses its slight chew; start checking the texture as the liquid is absorbed.
• Adding too much salt: stock and cheese may already be salty; season cautiously and taste first.
• Leaving the risotto to stand too long: it thickens as it cools; serve soon after the 5-minute rest.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan with a splash of water or stock, stirring until hot throughout; the rice will be thicker than when freshly made.

Frequently asked questions