Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
It ranks #3 of 89 for moistness among the risotto recipes we compared. 21 cooks on littlesunnykitchen.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 | 570% | 453% |
| fat | 30% | 15% |
| protein add | 32% | 22% |
| vegetables and beans | 196% | 38% |
| aromatics | 135% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons butter (divided) |
| 14 g | 1 tablespoon olive oil (not extra virgin) |
| 454 g | 1 pound mushrooms (sliced) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 12 g | 4 cloves garlic (minced, divided) |
| 300 g | 2 small shallots (or yellow onion, finely diced) |
| 4 g | 2 teaspoons fresh thyme |
| 231 g | 1 1/4 cups arborio rice |
| 118 g | 1/2 cup dry white wine (such as pinot grigio or sauvignon blanc) |
| 1200 g | 5 cups vegetable stock (keep warm, or chicken stock) |
| 75 g | 3/4 cup parmesan cheese |
| 1 g | 1/4 teaspoon ground black pepper |
| 6 g | 1 tablespoon chopped fresh parsley (for garnish) |
Method: 8 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Besides fresh mushrooms, I also added 2 tablespoons of dried porcini crumbled up and a half teaspoon miso. I did not add wine, but added a few splashes of Geo Watkins Mushroom Ketchup, which we have here in England. The mushroom flavour just popped out - del” — a cook, 5.0★
“So good!! I added some leftover grilled chicken I had already and added it to this. Seriously delicious!” — a cook, 5.0★