Mushroom Risotto

"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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photo by Chickee photo by Chickee
photo by Chickee
photo by Anonymous photo by Anonymous
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
photo by Emily Elizabeth photo by Emily Elizabeth
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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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

  1. I used more mushrooms, to use up 2# I got at Costco, and more chicken stock. 28 oz store bought and some leftovers from Recipe #118258, (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.
     
  2. 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.
     
  3. 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!
     
  4. This was my first time making risotto and this recipe was easy and delicious! I used a mix of mushrooms (oyster, shiitake, and baby bells) and no saffron, because I didn't have any. Would definitely make again! Made for ZWT4.
     
  5. 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

  1. 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

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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