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Nutrition Facts
Serving Size 1 (304g) Recipe makes 4 servings
Calories 338
Calories from Fat 106		(31%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 303mg		12%
Potassium 431mg		12%
Total Carbohydrate 48.1g		16%
	Dietary Fiber 2.1g	8%
	Sugars 3.8g
Protein 9.7g		19%
detailed view... how is this calculated?

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Mushroom Risotto

Recipe #121513 | 30 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: PaulaG
May 11, 2005

I found this at another web site and after making a few adjustments decided to post it. It is very simple and easy. You choose the type of mushrooms you would like to use. I used dried shiitake that had been reconstituted. Delicious!

SERVES 4 (change servings and units)

Ingredients

3 cups chicken stock
1 pinch saffron
2 tablespoons butter
1 tablespoon olive oil
1/2 lb mushroom, sliced
1 cup arborio rice
salt and pepper
4 tablespoons chopped fresh parsley
freshly grated parmesan cheese

Directions

1
In a medium size saucepan, place the chicken broth and saffron.
2
Bring to a boil, remove from heat and set aside.
3
In another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes.
4
Add the rice; cook and stir until golden.
5
Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
6
After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed.
7
Adjust the seasoning to suit your personal taste, add parsley and stir well.
8
Top with grated cheese and serve.

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Featured Reviews for This Recipe

From: JackieOhNo!

On Jun 30, 2008

I hate to be the lone dissenter, but I thought this was good, just not fantastic. I think all the prior 5-star reviews raised my expectations too high. I made this exactly as stated, and yet I found it not as bursting with mushroom flavor as I wanted and not as creamy. I think next time I will add more stock (or some wine). But, yes, I will be making this again. Made for ZWT4.

1 person found this review helpful

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From: lazyme

On Jun 13, 2008

Wonderful! I made this exactly as written, including the saffron, but I used extra virgin olive oil and a mixture of shiitakes and cremini mushrooms. I love risottos, even tho they require alot of babysitting, lol. Thanks Paula for an excellent risotto recipe that we will enjoy again. I made this with Chicken Breasts With Cheese and Prosciutto and Roasted Asparagus with Brown Butter and Pecorino and it's the best meal I've had during the tour to-date. Made for ZWT4.

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From: Tarteausucre

On Apr 23, 2009

I used more mushrooms, to use up 2# I got at Costco, and more chicken stock. 28 oz store bought and some leftovers from Kittencal's Best Chicken Stock/Broth (Crock Pot Option), (about 5 cups stock) Not my first time making risotto so I made sure to heat extra broth, and glad I did. Drizzled with truffle oil. Thank you for posting PaulaG.

1 person found this review helpful

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From: Chickee

On Apr 19, 2009

Thanks for a great recipe, fairly standard risotto- I make a version of this at least once a fortnight. I do use at least 1/2 cup dry white wine, and add a little lemon juice and a knob of butter just before serving to bring out the richness and add some zing.

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