Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
30 cooks on www.feastingathome.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 | 647% | 453% |
| fat | 22% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 6% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 960 g | 4 cups veggie broth, mushroom broth, or chicken broth |
| 118 g | 1/2 cup water |
| 41 g | 3 tablespoons olive oil |
| 2 leeks (or shallots), sliced (save the green tops, see notes) | |
| 12 g | 4 fat garlic cloves, rough chopped |
| 454 g | 1 lb mushrooms- wild or tame or a combo, torn or sliced |
| Salt and pepper | |
| 9 g | 1 1/2 tablespoons fresh rosemary (or thyme or sage) |
| 185 g | 1 cup arborio rice |
| 118 g | 1/2 cup white wine (or champagne) or *see notes |
| 50 g | 1/2 cup parmesan or pecorino |
Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It’s the first time I have made a risotto. My husband has always said he hates them but I am always looking for healthier meat free dishes (last night did your celery soup). What a triumph. Next time I will be more adventurous with the type of mushrooms becaus” — a cook, 5.0★
“Thank you Sylvia! I made this today and it was really delicious. I used fresh parmigiano reggiano cheese (not sure if that's different to parmesan) but it was a bit too overpowering for my personal taste. Next time, I will reduce the cheese by half the indicat” — a cook, 5.0★