Grammy's Kitchen · Risotto · Chicken & Mushroom Risotto
One of 89 risotto recipes we measured
9 cooks on www.errenskitchen.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 | 549% | 453% |
| fat | 15% | 15% |
| protein add | 89% | 22% |
| vegetables and beans | 130% | 38% |
| aromatics | 2% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 1 ounce dried porcini mushrooms |
| 27 g | 2 tablespoons olive oil |
| 9 g | 3 garlic cloves (minced) |
| 454 g | 1 pound cremini mushrooms (sliced) |
| 1 shallot (minced) | |
| 370 g | 2 cups arborio rice |
| 472 g | 2 cups white wine (or vermouth) |
| 1560 g | 6-7 cups chicken stock (hot) |
| salt | |
| 280 g | 2 cups leftover or cooked chicken (chopped) |
| 28 g | 2 tablespoons butter |
| 50 g | 1/2 cup grated parmesan cheese (plus more for serving) |
| 1 g | 1 good handful of fresh parsley (chopped) |
Method: 5 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this several times and love it! It's the first dish I made for my now fiance 😉. He hated mushrooms before he had this dish. It's fantastic!” — a cook, 5.0★
“My husband and I really liked this recipe. It’s perfect with a crisp salad and some garlic bread. It’s a wonderful Fall dish.” — a cook, 5.0★