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Mushroom Risotto


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  • 3 cups chicken broth
  • 1 pinch saffron
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 pound mushrooms sliced
  • 1 cup Arborio rice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup freshly-grated Parmesan cheese


Servings 4


Step 1

Place the chicken broth in a saucepan; add the saffron and bring the broth to a boil. Remove from the heat. In a saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes. Add the rice; cook and stir until golden. Add the heated chicken broth 1 cup at a time, simmering and stirring occasionally until each cup is absorbed and the rice is creamy. Add salt and pepper. Sprinkle with parsley.

Serve immediately on a platter with the cheese sprinkled on top.

This recipe yields 4 side dish servings.

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