- 4 1/2 cups homemade chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 shallot (minced)
- 1 cup arborio rice
- 1/4 cup dry white wine
- 1 tablespoon butter
- 16 ounces cremini mushrooms (sliced)
- 1/2 cup grated parmesan cheese (freshly)
|Calories440Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Benjamin Koenigs 6 months ago
good. easy, just took some time and patience.
Tina K. 7 months ago
very good even my kids enjoyed it
Liz Sullivan 8 months ago
Awesome recipe, would definitely make it again. I didn't use the wine and it was still delicious.
Christel V. a year ago
Very nice and tasty and easy to make
Maria Gabriela Marcano a year ago
amazing... added little heavy cream at the end and sprinkle with parsley
Sheema A. a year ago
Meh. I actually made this with only 4 cups of stock, and the texture of the risotto ended up being way too stodgy and sticky. Plus, I would recommend adding some salt towards the end, otherwise it's a bit tasteless. I must've done something wrong, considering how much other people loved this recipe - but this isn't the first time I've tried making risotto, and other recipes I followed turned out perfectly. So I'm not sure what went wrong with this one, sadly I was not impressed. Unfortunately given the time and effort I had to put into this (it definitely did NOT take me 30 mins!!), I'm not likely to try it again.
Erin a year ago
Best risotto I’ve ever made! The first time i made it exactly as described, it was amazing. The second time, It definitely took me a little longer but probably because i lack the ability to stick to a recipe without adding my own renditions: 1. I didn’t have shallots so i used garlic and scallions. Also added some crushed red peppers 2. I let risotto absorb a lot in between broth add-ins (I tend to slightly grill the rice before adding more broth) 3. Before adding mushroom mix to the rice mix, I added a very small amount of milk to the rice to make it a bit creamier 4. Simmered the mushrooms in the recommended amt of butter and added some more white wine My boyfriend and I love adding as many flavors and sauces to a meal as possible so I wouldnt recommend these changes to everyone but it certainly adds extra zest:) Thanks for sharing this recipe!
Ricardo Rmg a year ago
awesome! great recipe
wendy melgin a year ago
Excellent. Use vegetable stock and make it vegetarian, no need to use chicken stock. I also added minced garlic to the shallots.
Karen T. 2 years ago
Delicious, but time-consuming. Worth it!
Leonor T. 2 years ago
Great recipe! I did few variations and worked well too: I cooked the mushrooms and dried tomatoes together with the rice in the pan, I added chilli flakes, parsley, pepper, and a bit of Gouda cheese. I served the risotto with cilantro leaves on top and a salmon steak. Delicious!
Kristi Dagdagan 2 years ago
Amazingly delicious! Followed the recipe to a tee (ok, I added some wine, salt, and pepper to the mushrooms while cooking) and it was amazing! Patience is definitely the key to this recipe. Flavor was very good - exactly what I was craving!
LisaDaffern 2 years ago
My first time making risotto. Amazing! Will definitely again. Boyfriend loved it. Jusy be patient while cooking.