Fork Weekly
Grilled Mushroom Risotto with Parmesan Crisp

Dinner

Grilled Mushroom Risotto with Parmesan Crisp

By The Fork Weekly Kitchen · September 17, 2026

Prep15 min
Cook35 min
Total50 min
Serves4
DifficultyMedium
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Risotto has a reputation as kind of a fussy restaurant food, but it’s really just rice and simmering it down with patience. Use a steady addition of hot stock/broth and regular stirring to coax out the starch. You’ll make it super creamy without any cream.

Grilling the mushrooms first adds a smoky depth that you can’t get by stirring them raw right into the pot, and the parmesan crisp is an EASY two-ingredient garnish that makes the whole plate look like a luxurious Michelin restaurant.

Grilled Mushroom Risotto with Parmesan Crisp

Creamy Parmesan risotto folded with smoky grilled mushrooms and topped with a shatteringly crisp cheese tuile!

Prep15 min
Cook35 min
Total50 min
Serves4

Ingredients

For the mushrooms

  • 1 lb (450 g) mixed mushrooms, halved
  • 2 tbsp olive oil
  • Salt and black pepper

For the risotto

  • 6 cups (1.4 L) vegetable stock, kept warm
  • 2 tbsp olive oil
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 1.5 cups (300 g) Arborio rice
  • ½ cup (120 ml) dry white wine
  • ¾ cup (70 g) grated parmesan, plus extra to make the crisps
  • 2 tbsp butter
  • Chopped parsley, to serve

Instructions

  1. Toss the mushrooms in a bowl with olive oil, salt and pepper. Grill (or roast at 450°F / 230°C) until charred/tender, about 12 minutes. Set these aside.
  2. Make the crisps — sprinkle four small mounds of grated parmesan on a lined sheet and bake at 350°F (175°C) for 5–6 minutes until golden. Cool to crisp up.
  3. Heat the olive oil in a wide pan over medium. Soften the shallot 3 minutes, add the garlic for 30 seconds, then the rice, stirring 1 minute until the edges look translucent.
  4. Pour in the wine and stir until absorbed.
  5. Now we start the continual stock/broth addition. Add the warm stock one ladle-ful at a time, stirring often and adding more only once the previous is absorbed, 18–22 minutes. Stop once the rice is creamy and just al dente.
  6. Off the heat, stir in the grated parmesan and butter until the whole dish is glossy. Fold in most of the grilled mushrooms.
  7. Serve topped with a pinch or two of the remaining mushrooms, a parmesan crisp, and chopped parsley.
Recipe notes & tips
  • Keep the stock hot in a separate back burner — cold stock will stall the cooking process and make a gloopy, oatmeal-textured risotto.
  • Risotto shouldn't be kept waiting. Serve it the moment it's creamy.
  • If you need, loosen with another ladle of stock if it tightens.
  • Add a splash of cream or an extra knob of butter at the end for a richer finish.
486 kcalCalories
15 gProtein
62 gCarbs
18 gFat