- 6 cups chicken broth (divided)
- 3 tablespoons olive oil (divided)
- 1 pound portobello mushrooms (thinly sliced)
- 1 pound white mushrooms (thinly sliced)
- 2 shallots (diced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 3 tablespoons chives (finely chopped)
- 4 tablespoons butter
- 1/3 cup grated parmesan cheese (freshly)
|Calories450Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% 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.
Stone 5 months ago
it tasted delisouus. i will be making this risotto again
Kirk Johnson 5 months ago
I am by no means an expert in the kitchen, but this recipe was delicious and easy enough for me to pretend I was for an evening. I impressed my entire family!
mike b. 10 months ago
Very savory, mushroom flavor, will certainly make this again. For my personal tastes, I will use 1/2 cup Parmesan cheese next time.
Richard G. a year ago
Good, but not great. Missing some umami
Alan F a year ago
first time making this. took a little longer to cook rice. turned out delicious.
Laura K. 2 years ago
Full of flavor -- perfect texture. Substituted scallion for chives
G H. 2 years ago
Made some substitutions using ingredients I had on hand- Asian extra fancy rice and green onion bottoms instead of shallots and the tops instead of chives. I'm sure will be even better the next time I make using the recommended ingredients
Ann 2 years ago
Delicious as a vegetarian stand alone dish--my first time making a risotto dish other than rice a roni :)....this was fantastic and made for some great leftovers too. The recipe was spot on for amounts even though it seems like there are tons of mushrooms and broth, etc. It all comes together nicely.
Y D. 2 years ago
I've never made risotto before and after searching thru several recipes i decided on this one - it was delicious!! My husband loved it and I'll definitely make it again. The only change i made was an extra cup of broth and covered to let the rice cook a few minutes extra at the end - that was just a texture preference for us though. Great recipe!
Wei 2 years ago
This is my first time cooking risotto and did not know what to expect. I don't think I've ever had risotto. I was a bit worried that I needed 6 cups of chicken broth, but the quantity ended up being enough and the risotto didn't have an overwhelming taste of chicken broth. The mushroom was really good
Mehgan M. 4 years ago
I created an account on here just to be able to write a review for this recipe - it is THAT GOOD. I've made sausage risotto for years, and while I enjoy it, I wanted to try something new. I happened to have mushrooms that needed to be used, and gave this a shot. It was so simple and easy to follow, but the results came out absolutely stellar. My husband had 3rds, and both of my kids completely cleaned their plates. Absolutely restaurant quality - can't wait to have it again!!!!