Creamy Wild Mushroom Risotto with Roasted Garlic Recipe

Equipment

• Large skillet or heavy-bottomed frying pan
• Large saucepan or Dutch oven for the risotto
• Ladle
• Cutting board and sharp knives
• Foil for roasting garlic

Ingredients

Instructions

1. Roast the garlic: Preheat the oven to 400°F (200°C). Slice off the tops of both garlic heads to expose the tops of the cloves. Place each head on a piece of foil, drizzle with olive oil, sprinkle lightly with salt, and wrap tightly in the foil. Roast for 40–45 minutes until the cloves are very soft and golden. When cool enough to handle, squeeze the softened cloves into a small bowl and mash into a smooth paste with a fork. Set aside. Roasted garlic adds sweetness and depth without raw garlic’s sharpness.
2. Sear the mushrooms: Heat 3 tbsp butter and 2 tbsp olive oil in a large skillet over high heat until the pan is very hot. Add the sliced mushrooms in a single layer — do not overcrowd the pan. If necessary, cook in batches so each piece can brown properly. Let the mushrooms cook undisturbed for 3–4 minutes until the undersides are deeply golden. Toss or flip and continue cooking another 2–3 minutes until browned all over.
3. Add the thinly sliced garlic and the thyme to the mushrooms and cook for 1 additional minute until fragrant. Season with ½ tsp salt and ½ tsp black pepper, then transfer most of the mushrooms to a bowl, reserving about a quarter to finish the dish as a garnish.
4. Begin the risotto: In a large saucepan or Dutch oven, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely diced white onion and cook, stirring occasionally, for 4–5 minutes until the onion is translucent and softened. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
5. Add the Arborio rice to the pan and toast it, stirring constantly, for 2–3 minutes until each grain is glossy and lightly toasted. This step helps the rice develop a nutty flavor while ensuring the exterior will release starches to create the risotto’s creamy texture.
6. Pour in the dry white wine and stir until it is fully absorbed and the alcohol has mostly evaporated, about 1–2 minutes. The wine helps deglaze the pan and adds brightness.
7. Cook the rice with broth: Keep your broth warm in a separate pot at a gentle simmer. Using a ladle, add one ladleful of warm broth to the rice and stir constantly until the liquid is nearly absorbed. Continue adding broth, one ladleful at a time, stirring and waiting until each addition is mostly absorbed before adding more. Maintain a steady medium simmer under the pot. This slow process should take about 20–22 minutes and results in rice that is tender but still slightly al dente in the center.
8. Finish the risotto: Remove the risotto from the heat. Stir in the remaining 1 tbsp cold butter, the roasted garlic paste, and the grated Parmesan vigorously to create a glossy, silky finish. Fold in three quarters of the sautéed mushrooms and taste, adjusting salt and pepper as needed.
9. Spoon the risotto into warm bowls, top with the reserved mushrooms, and garnish with fresh thyme leaves and a crack of freshly ground black pepper. Serve immediately while hot and creamy.

Notes & Tips

• Keep the broth warm in a separate pot for the entire cooking process. Adding cold broth cools the rice and slows cooking, preventing the proper creamy texture.
• Do not crowd the mushrooms when searing; overcrowding causes them to steam rather than caramelize. Cook in batches if needed.
• Mix in a tablespoon of cold butter at the end off the heat — this technique, called montare, helps emulsify the starches and fats to create a glossy, luxurious risotto.
• Roasted garlic can be prepared ahead of time and stored in the refrigerator for up to a week. It makes a convenient, flavorful paste that can be stirred in whenever you need it.
• For vegetarian risotto, use a rich vegetable broth; for deeper flavor, consider a low-sodium broth so you can adjust the salt at the end to taste.
• Risotto is best enjoyed immediately. If you must reheat, add a splash of warm broth and gently stir over low heat to restore creaminess.