Grammy's Kitchen · Risotto · Easy Mushroom Risotto
One of 89 risotto recipes we measured
16 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 519% | 453% |
| fat | 35% | 15% |
| protein add | 12% | 22% |
| vegetables and beans | 327% | 38% |
| aromatics | 0% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds white or cremini mushrooms |
| 2 large shallots | |
| 1440 g | 6 cups chicken broth |
| 41 g | 3 tablespoons olive oil (divided use) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 278 g | 1 1/2 cups arborio rice |
| 57 g | 4 tablespoons salted butter |
| 33 g | 1/3 cup freshly grated Parmesan cheese |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Super easy to make and very delish. Omitted shallot or onion because I didn't have any (last min decision to make!); used some onion powder instead. Would imagine shallot or onion would be good, but it was yummy w/o (if you have picky eaters-which I do!) Ma” — a cook, 5.0★
“I made this recipe a few nights ago. I cheated, though. I found a 1 oz packet of dried porcini mushrooms behind the chicken broth in my pantry. I reconstituted the dried mushrooms with a cup of boiling water and added it to the risotto with the last 1/2 cup of” — a cook, 5.0★