Mushroom Risotto

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.

	this recipe	typical
liquid	596%	453%
fat	49%	15%
protein add	22%	22%
vegetables and beans	324%	38%
aromatics	134%	6%
salt	3%	0%

Where it stands out

• #1 of 89 for moistness
• #4 of 89 for saltiness
• #87 of 89 for grain distinctness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

500 g	500g (1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))
250 g	250g (1/2 lb) mushrooms (, quartered (Note 1))
43 g	3 tbsp butter
27 g	2 tbsp olive oil
6 g	2 garlic cloves (, minced)
3 g	1/2 tsp salt and pepper (, each)
14 g	1 tbsp butter
3 g	1 garlic clove (, minced)
300 g	2 eschallots / French onions (, finely chopped (or 1/2 onion))
59 g	1/4 cup dry white wine ((Note 2))
231 g	1 1/4 cups arborio rice (, uncooked)
1200 g	5 cups chicken broth/stock (, low sodium, warm (Note 3))
119 g	1/2 cup cream (, optional but recommended(Note 4))
30 g	2 tbsp (30g) butter (, optional (Note 4))
50 g	1/2 cup parmesan cheese (, finely grated)
3 g	1/2 tsp salt and pepper (, each)
	Finely chopped parsley or chives
	Parmesan (, freshly grated)

Method: 15 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Yum, this is such a delicious risotto, thank you! Now I can't wait to try your no stir lemon and herb risotto. My only substitution is that I used stock that I made from chicken frames after making your brined chicken recipe. My husband takes the brined chi” — a cook, 5.0★

“Both hubby and I, taking it in turns for different reasons, have cooked this mushroom risotto many times. This is our favourite way to cook it and sometimes we add the cream and sometimes not depending on how rich we want it. Also, so easy to follow the reci” — a cook, 5.0★