- 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)
PER SERVING *
|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.
Gerardo Sosa 20 Aug
it was ok, I had trouble getting the rice the perfect cooked.
Hello 16 Aug
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 31 Jul
So delicious! I added chicken and extra mushrooms. My favorite risotto recipe so far!
Stu 28 Jul
Excellent. Keep the flow of broth steady and keep stirring.
Irina S. 25 Jul
I doubled the mushrooms, it tasted great!
Milissa MacLeod 15 Jul
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 30 Jun
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 18 Jun
Was delicious , easiest risotto and tastiest I’ve ever made
Zechariah Jordaan 13 May
I didn’t have enough stock ready.had to make more on the fly while still trying to stir
Shaun L. 28 Apr
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 27 Mar
Very tasty! I used 5 cups of chicken stock instead of 6 and it turned out nicely.
Petrova 25 Mar
Delicious! Will definitely make it again!
Hassan ElKady 25 Mar
Turned out great! I didn't use Brandy or a substitute, though.
Leilani M. 10 Mar
Excellent my first successful risotto recipe!
Charisse Cormack 28 Feb
Excellent added bacon and garlic.....!
Carolyn Bove 19 Feb
For my first time, I think it came out good. I used 6 cups of beef broth, but next time, I would use another cup, or so. All in all, a good meal. Thanks for the recipe
Mary Ellen Purkis 18 Dec 2017
This was a very tasty recipe. Would like to try it again to work on consistency. It was tasty but had become less creamy than desired by the time I served it up.
Arelí Segura 3 Dec 2017
first attempt and it was a success!!!!!!!
Cathie P. 1 Nov 2017
Good. Used Marsala instead of brandy (about 1/3 cup) and beef broth. Nothing spectacular but filling.
Mariela R. 7 Sep 2017
Excelente! Hice media receta para dos personas pero sobró! La hice con cebolla y vino blanco!
Kasthen Rosero 26 Dec 2016
It was my first time to cook risotto 'cause I'm really not a fan. I used a risotto cooker but it wouldn't be sooo delicious if it weren't for the recipe! My uncle loved it so much I'm so happy I chose this recipe. I'll only eat this risotto recipe
Diana L. 14 Jul 2015
Such a great recipe! So easy to make. Added ground sausage meat, and used white mushrooms instead. Very good!
Katherine F. 6 Jul 2015
Yikes! Katie H there's no OTHER way to make a risotto and half the 'fun' is adding the broth 1/2 cup at at time.....it gives the risotto a sense of personality! but agree, you should like mushrooms if you make this dish (why on earth would you make it otherwise?? lol) have made this about 4 times and about to make it again.....sooooooooooooo worth it and serve with a crisp green salad and some homemade sourdough baguette!! = heaven on earth!
Katie H. 28 Jun 2015
Not worth the effort. It was time consuming to pour the broth 1/2 cup by 1/2 cup at a time into the risotto mixture while stirring constantly. The cheese tasted strange with shiitake mushrooms. The dish smelled great while cooking it but the end taste was just kind of off for some reason. Great dish if you are a mushroom lover but if you are on the cuff about mushrooms, this may not be the recipe for you.