Mushroom & Balsamic Risotto Recipe
Creamy arborio rice, parmesan cheese, mushrooms, parsley & balsamic reduction
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Ingredients
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Main Ingredients
Flavoring Ingredients
Method
Balsamic Reduction
- 1
Prepare the Balsamic Reduction
In a small saucepan, pour the balsamic vinegar and bring it to a gentle boil over medium heat. Reduce the heat and let it simmer for about 15-20 minutes, or until it thickens and reduces to about half the original volume. Stir occasionally to prevent burning. Once done, remove from heat and let cool.
Cooking the Risotto
- 2
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms have softened and released their moisture.
- 3
Toast the Rice
Stir in the arborio rice, allowing it to toast for about 1-2 minutes, stirring constantly until the rice is coated in the oil and starts to look slightly translucent.
- 4
Add Broth Gradually
Begin adding the vegetable broth, one ladle (about 1 cup) at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle of broth. This process will take about 20-25 minutes. Continue until the rice is creamy and al dente.
- 5
Finish the Risotto
Once the rice is cooked, remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste.
- 6
Serve the Dish
Plate the risotto, drizzle with the balsamic reduction, and sprinkle with freshly chopped parsley for garnish. Serve immediately.
