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    You are in: Home / Recipes / Mushroom Risotto Recipe
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    Mushroom Risotto

    Mushroom Risotto. Photo by Chickee

    1/8 Photos of Mushroom Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    PaulaG's Note:

    I found this at another web site and after making a few adjustments decided to post it. It is very simple and easy. You choose the type of mushrooms you would like to use. I used dried shiitake that had been reconstituted. Delicious!

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    Units: US | Metric


    1. 1
      In a medium size saucepan, place the chicken broth and saffron.
    2. 2
      Bring to a boil, remove from heat and set aside.
    3. 3
      In another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes.
    4. 4
      Add the rice; cook and stir until golden.
    5. 5
      Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
    6. 6
      After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed.
    7. 7
      Adjust the seasoning to suit your personal taste, add parsley and stir well.
    8. 8
      Top with grated cheese and serve.

    Ratings & Reviews:

    • on April 23, 2009


      I used more mushrooms, to use up 2# I got at Costco, and more chicken stock. 28 oz store bought and some leftovers from Kittencal's Best Chicken Stock/Broth (Crock Pot Option), (about 5 cups stock) Not my first time making risotto so I made sure to heat extra broth, and glad I did. Drizzled with truffle oil. Thank you for posting PaulaG.

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    • on April 19, 2009


      Thanks for a great recipe, fairly standard risotto- I make a version of this at least once a fortnight. I do use at least 1/2 cup dry white wine, and add a little lemon juice and a knob of butter just before serving to bring out the richness and add some zing.

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    • on June 05, 2008


      This was my first time making risotto and it was delicious! The instructions were wonderful! I cooked this with Classic Entrecote Bordelaise - Steak in Red Wine With Shallots and my husband said the meal was restaurant quality and I should make sure I write everything down exactly how I made it so I could repeat it. (huge compliment from him)! Saffron was $17 at my grocery store so I opted to omit that though I'm sure it's a wonderful addition! I added 1 tbsp of Herb Ox Chicken Bouillon to 3 cups of water for the chicken broth. We also didn't top with the parmesan cheese since we thought it tasted perfect already. Thank you for an absolutely delicious recipe!

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    Read All Reviews (15)


    Nutritional Facts for Mushroom Risotto

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.5
    Calories from Fat 106
    Total Fat 11.7 g
    Saturated Fat 4.8 g
    Cholesterol 20.6 mg
    Sodium 303.9 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 2.1 g
    Sugars 3.8 g
    Protein 9.7 g

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