Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
from therecipecritic.com
1 cooks on therecipecritic.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 | 551% | 453% |
| fat | 22% | 15% |
| protein add | 18% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 5% | 6% |
| salt | 3% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 960 g | 4 cups vegetable broth |
| 41 g | 3 tablespoons olive oil, (divided) |
| 454 g | 1 pound portobello mushrooms, (chopped) |
| 1 shallot, (minced) | |
| 9 g | 3 cloves garlic, (minced) |
| 59 g | 1/4 cup white wine |
| 185 g | 1 cup arborio rice, (uncooked) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 33 g | 1/3 cup grated parmesan cheese, (more for garnish) |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for dinner I followed the directions, it was easy and delicious. I will be making it again.” — a cook, 5.0★