Mushroom Risotto

4–5 people

prepWarm chicken broth/stock in a saucepan or microwave
500 g / 1 lb mushrooms, sliced 3 mm / 1/8" thick	Sauté first batch mushrooms, golden		Add stock in batches, stir & rest 3 min each, ~12 min total	Stir in cream & butter until creamy	Stir in parmesan, salt & pepper	Fold in half the mushrooms, taste & adjust	Plate, top with reserved mushrooms & parsley, serve
250 g / 1/2 lb mushrooms, quartered		Sauté second batch mushrooms, golden
3 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 tbsp butter
1 garlic clove, minced	Cook garlic & onion until translucent
2 eschallots / French onions, finely chopped
1/4 cup / 60 ml dry white wine	Deglaze with wine, 2 min
1 1/4 cups / 250 g arborio rice, uncooked	Toast rice until semi-translucent, 1 min
5 cups / 1.2 l chicken broth/stock, warm, low sodium
1/2 cup / 120 ml cream, optional but recommended
2 tbsp / 30 g butter, optional
1/2 cup / 50 g parmesan cheese, finely grated
1/2 tsp salt
1/2 tsp pepper
Finely chopped parsley or chives
Parmesan, freshly grated

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.