- 2 tablespoons butter
- 2 cups mushrooms (flavorful, such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces)
- 2/3 cup brandy (vermouth, or dry white wine)
- 6 cups chicken stock (*, use vegetable stock for vegetarian option)
- 1/3 cup shallots (peeled and minced, OR 1/3 cup of yellow or white onion, finely chopped)
- 1 3/4 cups arborio rice (or other risotto rice)
- 1/3 cup grated Parmesan cheese (freshly)
- ground black pepper
- 2 tablespoons fresh parsley (chopped, or chives)
|Calories520Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% 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.
Nixon 2 months ago
Very tasty! I used vegetable broth and cut the recipe in half. I did not have the Parmesan cheese but it was still very creamy.
Lee-Smith 3 months ago
Was amazing! I got lots of compliments from making this dish. Currently making it again now
Tariq Meslat 4 months ago
Perfect recipe. I would make it again and again
Teresa 5 months ago
Will make again. Great recipe, would only add more cheese
Andrés F. Vélez 5 months ago
Just perfect! Easy and delicius!
Hanz Litz 5 months ago
Great recipe, we make it all the time.
Angela F. 6 months ago
Tasty however,took nearly an hour to make with brown rice.
Linda F. 6 months ago
Was easy to make, and my family loved it definitely putting this into my permanent recipe box.
Danielle Rudelle 6 months ago
Turned out great. Just keep stirring!
Paul Babaubun 7 months ago
a little bit too salty.
Jabin Kurien 7 months ago
Great. Would make it again
sam sincuba 7 months ago
Fantastic. The power or kinetic energy 😍😍😍
Schumann 8 months ago
Very delicious! just keep stirring and you'll get there!
Agata 9 months ago
Easy winter fav! So flavorful!
Preetam 9 months ago
Great. Family loved this n gave a chef prize
Gerardo Sosa a year ago
it was ok, I had trouble getting the rice the perfect cooked.
Kate a year ago
I’ve never cooked risotto before so it was probably user error but it didn’t cook all the way. Other than that this was delicious and easy to make!
Kelsey a year ago
So delicious! I added chicken and extra mushrooms. My favorite risotto recipe so far!
Stu a year ago
Excellent. Keep the flow of broth steady and keep stirring.
Irina S. a year ago
I doubled the mushrooms, it tasted great!
Milissa MacLeod a year ago
This was awesome! Replaced the mushrooms with spinach and added finely freshly grated 1/3 cup Romano & 1/3 cup asiago cheese & 1/3 cup Parmesan! Family thought it was the best Risotto they've ever had!
Frances Brent a year ago
I just don’t use white rice, so the use of brown rice sabotaged things a bit. Mainly it greatly increasing cooking and stirring time. End result might be a bit chewy for some, but I enjoyed it and thought it worth the extra time. I used brown balsamic rice, vermouth, portobello mushrooms and beef broth.
Boutilier a year ago
Was delicious , easiest risotto and tastiest I’ve ever made
Zechariah Jordaan a year ago
I didn’t have enough stock ready.had to make more on the fly while still trying to stir
Shaun L. a year ago
It was brilliant! I doubled the Shitake mushrooms, and added cubed Italian sausage (100g) which was fried separately, and using the oil from the sausage instead.
Madison Wright a year ago
Very tasty! I used 5 cups of chicken stock instead of 6 and it turned out nicely.
Petrova a year ago
Delicious! Will definitely make it again!
Hassan ElKady a year ago
Turned out great! I didn't use Brandy or a substitute, though.
Leilani M. a year ago
Excellent my first successful risotto recipe!
Aloha a year ago
Excellent added bacon and garlic.....!