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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    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
    31%
    Total Fat 11.7 g
    18%
    Saturated Fat 4.8 g
    24%
    Cholesterol 20.6 mg
    6%
    Sodium 303.9 mg
    12%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.8 g
    15%
    Protein 9.7 g
    19%

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