Total Time
Prep 10 mins
Cook 20 mins

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!

Ingredients Nutrition


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

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.

Tarteausucre April 23, 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.

Chickee April 19, 2009

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!

Emily Elizabeth June 05, 2008