Balsamic Mushroom Risotto

The Nampa Framers’ Market opened up last week and I just knew we had to go and see what delights these incredible Idaho farmers had for us. I just love going to the local farmers’ market and becoming inspired and this week was no different.

While walking through the market I came across some of the most beautiful mushrooms I have ever seen in my life thanks to Groves Country Mushroom Farm. These things were unbelievable so I knew I had to get them and then I’ll figure out what to do with them. I will say it did not take long to come up with an idea. I haven’t made risotto in a long time for some reason or another and I though what a better way to showcase the incredible taste of these mushrooms.

Anyone who knows me knows that I am a meat and potatoes kind of guy but this meatless dish not only filled me up but also satisfied that burning desire for meat. It was incredible and I think it is one of my top three recipes I have ever developed. Just a quick note, don’t be discouraged with the length of time it takes to make this dish. It is well worth the effort.

Balsamic Mushroom Risotto

Anyone who knows me knows that I am a meat and potatoes kind of guy but this meatless dish not only filled me up but also satisfied that burning desire for meat.

Course Side Dish
Cuisine Italian
Keyword Mushroom, Risotto
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • 1 cup arborio rice
  • 16 oz assorted mushrooms roughly chopped and a few set to the side for garnish
  • 4 cloves garlic minced
  • 1 onion diced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 4 cups chicken broth
  • 1/4 cup balsamic vinegar
  • 1/4 cup parmesan cheese
  • 1/4 cup white wine
  • parsley chopped and used for garnish
  • 1 tsp salt & pepper

Instructions

  1. Add 1 tablesppon of butter and olive oil to a pan heated over medium high heat. Once butter is melted add the diced onion and saute for 4 minutes.

  2. Add the mushrooms and cook for 10 minutes. Add salt, pepper, garlic and thyme and cook for about 1 minute.

  3. Add the rice and cook for 3 minutes. Add the balsamic vinegar and white wine and scrape the bottom of the pans to get all those great little bits of flavor.

  4. Add the broth slowley (about 1/2 a cup at a time) and stir until almost all the liquid has evaporated. Then continue adding broth 1/2 cup at a time until the the risotto still has a little bit of firmness and is creamy and thick.

  5. Add the cheese and stir to combine.

  6. Garnish with parsley and a few of the mushrooms you put aside.

Risotto Pan and Spatula

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Thanks for stopping by Life 44 and I hope you enjoy this recipe as much as the CEO and I did. Let us know how yours turned out!

Life44 – Live, laugh, love & learn.

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