Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
from www.culinaryhill.com
3 cooks on www.culinaryhill.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 | 454% | 453% |
| fat | 29% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 6% | 6% |
| acid | 8% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/4 cup olive oil |
| 12 g | 2 tablespoons chopped fresh parsley (plus more for garnish, optional) |
| 12 g | 4 cloves garlic (minced) |
| 2 scallions (thinly sliced (2 tablespoons, white and green parts)) | |
| 185 g | 1 cup Arborio rice (uncooked (see note 1)) |
| 454 g | 16 ounces mushrooms (trimmed and thinly sliced (see note 2)) |
| 840 g | 3 1/2 cups chicken broth (or vegetable broth, warmed (see note 3)) |
| 50 g | 1/2 cup freshly grated Parmesan cheese (or shredded) |
| 15 g | 1 tablespoon balsamic vinegar |
| Salt and freshly ground black pepper |
Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.