Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
9 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 540% | 453% |
| fat | 10% | 15% |
| protein add | 38% | 22% |
| vegetables and beans | 163% | 38% |
| aromatics | 30% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons butter (divided use) |
| 454 g | 1 pound assorted mushrooms (sliced) |
| 3 g | 1 teaspoon garlic (minced) |
| Kosher salt and ground pepper | |
| 80 g | 1/2 cup onion (finely chopped) |
| 278 g | 1 1/2 cups short grain rice (such as Arborio) |
| 59 g | 1/4 cup dry white wine |
| 1440 g | 6 cups chicken or vegetable stock |
| 50 g | 1/2 cup freshly grated Parmesan cheese |
| 56 g | 1/2 cup mascarpone cheese |
| 12 g | 2 tablespoons chopped parsley |
Method: 9 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Orange rice, how fun! Risotto is one of my favorite weeknight meals. So easy and I find the stirring relaxing. ;-)” — a cook, 5.0★
“Those mushrooms look perfect on their own and your risotto looks so creamy and inviting!!” — a cook, 5.0★