Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
from www.wellplated.com
4 cooks on www.wellplated.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 | 583% | 453% |
| fat | 23% | 15% |
| protein add | 90% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 3% | 6% |
| salt | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 960 g | 4 cups unsalted chicken stock |
| 43 g | 3 tablespoons unsalted butter |
| 99 g | 3 strips thick-cut bacon (cut into bite sized pieces (about 3.5 ounces)) |
| 1 cup chopped shallot* (about 2 medium or 3 small) | |
| 454 g | 16 ounces sliced cremini, baby bella mushrooms (or a mix of wild mushrooms, sliced) |
| 6 g | 2 cloves garlic (minced) |
| 185 g | 1 cup Arborio rice |
| 118 g | 1/2 cup dry white wine (such as Sauvignon blanc) |
| 1/2 teaspoon saffron threads (I purchase mine at Trader Joe’s) | |
| 1 g | 1/2 teaspoon dried thyme (or 2 teaspoons chopped fresh thyme) |
| 3 g | 1/2 teaspoon kosher salt (plus additional to taste) |
| 1 g | 1/4 teaspoon ground black pepper |
| Water (as needed) | |
| 67 g | 2/3 cup freshly grated Parmesan cheese (plus extra for serving) |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Finally commenting after making this for the third time. It's fantastic. I often change up the vegetables for the season.” — a cook, 5.0★
“My husband rated this as “restaurant quality”! Amazing! Thanks so much for another fantastic creation!” — a cook, 5.0★