Mushroom Risotto
photo by Chickee
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 cups chicken stock
- 1 pinch saffron
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 lb mushroom, sliced
- 1 cup arborio rice
- salt and pepper
- 4 tablespoons chopped fresh parsley
- freshly grated parmesan cheese
directions
- In a medium size saucepan, place the chicken broth and saffron.
- Bring to a boil, remove from heat and set aside.
- In another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes.
- Add the rice; cook and stir until golden.
- Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
- 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.
- Adjust the seasoning to suit your personal taste, add parsley and stir well.
- Top with grated cheese and serve.
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Reviews
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This was my first time making risotto and it was delicious! The instructions were wonderful! I cooked this with Recipe #234065 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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This was my first time making Risotto. The only change that I made was to use vegetable broth instead of chicken broth, because I was serving it with seafood and didn't want the flavors to compete. This was absolutely wonderful. I've put off making risotto for years, because it looked so finicky. It was not hard at all, and the finished dish was well worth the effort. The directions were very clear, and it worked out perfectly.
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Tweaks
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This was my first time making Risotto. The only change that I made was to use vegetable broth instead of chicken broth, because I was serving it with seafood and didn't want the flavors to compete. This was absolutely wonderful. I've put off making risotto for years, because it looked so finicky. It was not hard at all, and the finished dish was well worth the effort. The directions were very clear, and it worked out perfectly.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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