Risotto aux Champignons

READY IN: 45mins
Recipe by Carolyn Kamberlane

This is an authentic french recipe, translated from one of my cookbooks. This was the 1st risotto I ever made, and I found it was easy. I make it often for my husband the mushroom lover.

Top Review by LilKiwiChicken

Looking at the comments on this recipe, I think that there is not enough stock. I think you need about 350ml / 100g of rice, which would mean that if you are going to use 500g of rice you would need about 1800ml of stock.

Ingredients Nutrition

Directions

  1. Sauté the onion in half of the butter until it is translucent.
  2. Add the mushrooms and cook 2-3 minutes.
  3. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
  4. Add a ladle of bouillon and cook until it is absorbed.
  5. Add the safron.
  6. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
  7. Add the remaining butter and parmesan, stir.
  8. Serve topped with chopped parsley.

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