Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
from preppykitchen.com
29 cooks on preppykitchen.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 | 453% | 453% |
| fat | 38% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 960 g | 4 cups chicken stock ((960ml)) |
| 27 g | 2 tablespoons olive oil |
| 28 g | 2 tablespoons unsalted butter |
| 2 medium shallots (peeled and finely chopped) | |
| 280 g | 10 ounces shiitake mushrooms (sliced (280g)) |
| 220 g | 1 cup arborio rice ((220g)) |
| 236 g | 1 cup dry white wine ((240ml)) |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 40 g | 1/2 cup grated Parmesan cheese ((40g)) |
| 6 g | 1 tablespoon chives (plus more for garnish) |
Method: 6 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good risotto is more about the technique than the ingredients and this recipe nailed it with helpful descriptions and notes. I subbed a splash of sherry for the wine and just added more stock. Delish! My husband and I were in heaven.” — a cook, 5.0★
“I made this recipe and it was yummy!!!! Great recipe” — a cook, 5.0★