- 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.
Andrés F. Vélez 7 days ago
Just perfect! Easy and delicius!
Hanz Litz 18 days ago
Great recipe, we make it all the time.
Angela F. 29 days ago
Tasty however,took nearly an hour to make with brown rice.
Linda F. 12 Feb
Was easy to make, and my family loved it definitely putting this into my permanent recipe box.
Danielle Rudelle 3 Feb
Turned out great. Just keep stirring!
Paul Babaubun 2 Feb
a little bit too salty.
Jabin Kurien 20 Jan
Great. Would make it again
sam sincuba 19 Jan
Fantastic. The power or kinetic energy 😍😍😍
Schumann 20 Dec 2018
Very delicious! just keep stirring and you'll get there!
Agata 2 Dec 2018
Easy winter fav! So flavorful!
Preetam 23 Nov 2018
Great. Family loved this n gave a chef prize
Gerardo Sosa 20 Aug 2018
it was ok, I had trouble getting the rice the perfect cooked.
Hello 16 Aug 2018
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 2018
So delicious! I added chicken and extra mushrooms. My favorite risotto recipe so far!
Stu 28 Jul 2018
Excellent. Keep the flow of broth steady and keep stirring.
Irina S. 25 Jul 2018
I doubled the mushrooms, it tasted great!
Milissa MacLeod 15 Jul 2018
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 2018
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 2018
Was delicious , easiest risotto and tastiest I’ve ever made
Zechariah Jordaan 13 May 2018
I didn’t have enough stock ready.had to make more on the fly while still trying to stir
Shaun L. 28 Apr 2018
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 2018
Very tasty! I used 5 cups of chicken stock instead of 6 and it turned out nicely.
Petrova 25 Mar 2018
Delicious! Will definitely make it again!
Hassan ElKady 25 Mar 2018
Turned out great! I didn't use Brandy or a substitute, though.
Leilani M. 10 Mar 2018
Excellent my first successful risotto recipe!
Charisse Cormack 28 Feb 2018
Excellent added bacon and garlic.....!
Carolyn Bove 19 Feb 2018
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.