If you’ve never had risotto, now’s the time to try it. Yes, it’s most popular as an Italian style rice, but anyone can make it. Actually, I think it’s even easier to make than some of the other types of rice, the only difference being that you should spend a lot of time stirring it while it cooks. 

Mushroom Risotto- Final

The ingredients are simple: salt (I used Himalayan but you can use any, especially sea salt) and pepper, fresh parsley (flat or curly), garlic, mushrooms, Saffron Road’s Artisan Roasted Chicken Broth, butter and olive oil and of course the great Italian rice, risotto. 
Ingredients for Risotto

It’s so easy to make and some people enjoy it as a meal all its own, otherwise it makes a wonderful side dish for any season. If you don’t like mushrooms you can even make it with other veggies like chopped asparagus. Want it vegetarian? Make it with Saffron Road’s Classic Culinary Vegetable Broth instead. Either way, it’s delicioso

Mushroom Risotto

Bismillah & Buon Appetito!

Mushroom Risotto
Serves 4
You don't need to be a gourmet Italian cook to enjoy classic Italian cuisine. With this quick and easy recipe, you'll be able to savor restaurant-style risotto in no time at all.
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
  1. 20 ounces button mushrooms (2 small packages)
  2. 2 tablespoons butter
  3. 3 cloves garlic, minced
  4. 1 cup arborio rice
  5. 1/2 cup half & half
  6. 1.5 cups Saffron Road Artisanal Chicken Broth
  7. 1 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 1 tablespoon fresh curly parsley, chopped
  10. Parmesan cheese
  1. Wash mushrooms thoroughly by placing in a bowl with fresh cool water. Swish the mushrooms around and rub the tops with your thumbs to remove any dirt. Lift the mushrooms out of the water as opposed to pouring the water out. Brush off any excess dirt with a towel and dry them completely so they will brown properly when cooking.
  2. In a large Dutch oven or pot, heat the butter over medium flame. When it froths, add the olive oil, mushrooms and garlic, cook until all of the liquid from the mushrooms evaporate completely and they begin to brown.
  3. Add the rice and cook for about 1-2 minutes, stirring the whole time. Add the half and half, broth, salt, pepper and parsley. Cook, uncovered, for 20 minutes, stirring continuously. Cover with a lid to finish cooking, about an additional 5-10 minutes on low.
  4. Remove from heat and sprinkle with freshly grated Parmesan cheese upon serving.
My Halal Kitchen by Yvonne Maffei https://myhalalkitchen.com/


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