Mushroom Risotto #Ina Friday


I have no salt at home. I have been planning to buy some for a while, but somehow it is escaping me. How do I run out of salt you ask?

Well, to stretch a short story long, I keep my pantry double stocked. Always. Which means I always stock up on everything. That includes salt. I always have one bottle extra when I open a new one and I immediately replace it. Sometimes, it means I buy too many. And then, at others, I get mixed up thinking I have it in the pantry when in reality I have run out.

close up


But because I tend to be such a forgetful person, I have a back up even for that. I stash away little bottles of non perishable stuff in tiny bottles that I dig out at such times. So I dig out one such tiny bottle with about 2 tbs worth of salt in it. By this time, ‘I have run out of salt’ has been repeated so many times that it is now seared in my brain. I don’t even have to put it down on my list.

Which is a good thing because while I didn’t have quite a few ingredients that could possibly be replaced, this risotto recipe could not really do without salt. This is a quick Ina Garten recipe, which I picked because I love mushrooms, love risotto, it’s quick to make, and I figured I could make, click pictures, eat and post, all in a day’s time (not really, turns out I couldn’t). My little one was home sick, so it also looked like the perfect lunch recipe, but a quick one at the same time so that I could finish up my pile of (office) work for the day as well (which I did).

However, keeping in mind the ingredient restrictions that I had, I made some drastic changes.

Beautiful risotto

For the original recipe, please click here. For my mauled adapted recipe please keep reading.

This recipe calls for wild mushrooms, which unfortunately I didn’t have. But I did have lots of button mushrooms, so I used that instead. Also, I skipped the wine part completely and went with the chicken stock. My son’s bowl had lots of parmesan, mine had none. But the biggest change was that I replaced pancetta with ground pork.

I don’t know how much the taste would differ from the real one, but this came out pretty good.

close up 2

It even passed the most difficult test with flying colors….


I added a generous dollop of saffron strands and that not only gave a great color, but also gave an awesome aromatic flavor.

on a fork


add shallots, spring onions in butter

add shallots, spring onions in butter

Now add ground meat

Now add ground meat

Add musrooms

Add mushrooms

Add paprika

Add paprika

Add rice

Add rice

Add saffron strands

Add saffron strands

add chicken stock

add chicken stock

Mushroom risotto

4.5 from 2 reviews
Mushroom Risotto
  • 1 cup basmati rice
  • ½ cup ground pork (or chicken)
  • 2 cups mushrooms of your choice
  • 2 tbsp butter
  • ½ cup chopped shallots
  • ½ cup chopped spring onions
  • ½ tsp paprika
  • 3 cups chicken stock
  • fresh cracked black pepper
  • ½ cup parmesan cheese
  1. Wipe the mushrooms clean and cut them into halved or quarters
  2. Heat butter and saute shallots. Add spring onions.
  3. Add the mushrooms and toss around for 2 minutes.
  4. Add ground meat
  5. Stir well and cook till mushrooms get a glaze and the meat looks browned.
  6. Put in paprika and salt.
  7. Add rice, stir some more
  8. Pour in chicken stock.
  9. Bring to a boil and then cook the rice for 20-30 minutes till done. You can add a bit more stock to make it a bit more mushy.
  10. Add cracked pepper and parmesan cheese (optional)
  11. Serve hot


Now my fellow Ina bloggers:

Alyce @ More Time at the Table
Anna @ Cheese with Noodles
Ansh @  Spice Roots 
Barbara @ Moveable Feasts  
Bhavna @ Just a Girl From AAmchi Mumbai..
Linda@ Tumbleweed Contessa
Mary @ The Egg Farm
Mireya @My Healthy Eating Habits
Patti @Comfy Cuisine
Peggy @Pantry Revisited
Rocky Mountain Woman @Rocky Mountain Woman
Veronica @ My Catholic Kitchen


6 comments for “Mushroom Risotto #Ina Friday

  1. June 8, 2014 at 2:47 AM

    I like the addition of saffron-and I was just given some saffron to try. Perhaps it should go into this?! 😀

  2. June 8, 2014 at 9:43 AM

    I might not be Ina’s recipe but it does sound like it was good.
    Karen (Back Road Journal) recently posted..Three Years On The Back RoadsMy Profile

  3. June 9, 2014 at 9:13 AM

    Necessity is the mother of invention; I love the idea of the ground pork, button mushrooms, and so on. To use what you have is clever, economical, and usually tasty! Risotto is one of my favorite go-to meals when I don’t know what I’m going to make and we need dinner soon. Happy week, Minnie:) Hope your kiddo is all well by now.
    Alyce Morgan recently posted..Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant PicklesMy Profile

  4. June 9, 2014 at 6:01 PM

    I’m sure Ina’s recipe didn’t have Basmati rice! She’s such a snob. I think I prefer your recipe anyway 🙂 I hope your son is feeling better, but it seems like he had his appetite.
    Coffee and Crumpets recently posted..Asparagus Pasta PrimaveraMy Profile

  5. June 10, 2014 at 3:05 AM

    I love risotto! Mushrooms go so well with risotto and I love that you added paprika! More flavor from the meat too! Looks yummy!

  6. June 12, 2014 at 1:34 AM

    Running out salt would be a nightmare- I love salt, even carry around little sachets.

    I like the sound of your ristotto- a little exotic twist on the classical mushroom risotto
    House in Tillford recently posted..Greece, Part Four: Santorini with BusaboutMy Profile

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