Roasted Mushroom Risotto

By Rachel Gurk
This roasted mushroom risotto is easy to make but is an elegant meal for any occasion. Easy to customize with any vegetable you like.
  • Cook: 45
  • Cuisine: Italian
  • Course: Side Dish


  • Arborio Rice
  • dried Chanterelle mushrooms
  • dry white wine (such as Chardonnay)
  • Extra Virgin Olive Oil
  • Fresh parsley
  • Fresh Thyme Leaves
  • garlic clove
  • Parmesan Cheese
  • Salt and pepper
  • unsalted butter
  • vegetable broth or stock
  • white mushrooms
  • Yellow onion


  1. Preheat oven to 425°F
  2. Place the dried chanterelle mushrooms and pour boiling water over them. Let them soak for twenty minutes.
  3. Place the white mushrooms on a large rimmed sheet tray and toss with olive oil, thyme and a sprinkle of salt and pepper. Spread into a single layer and place in preheated oven. Roast for 15 minutes, stir, and roast for another 10-15 minute or until golden brown and cooked. Meanwhile, bring stock to a simmer in a saucepan.
  4. In a deep, heavy, medium sized sauté pan, melt the butter over medium-high heat. Add rehydrated and drained chanterelles, garlic and onion and sauté for about 5 minutes or until onions are translucent. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.
  5. Add the white wine and bring to a boil. Reduce liquid by about half, 2-3 minutes.
  6. Remove from heat and stir in parmesan cheese and roasted mushrooms. Garnish with fresh parsley and serve immediately.