A rich, creamy risotto elevated with earthy wild mushrooms, fresh herbs, and a luxurious drizzle of Sticky Balsamic Premium Truffle Balsamic Vinegar. Perfect for gourmet entertaining or a decadent weeknight treat.
Ingredients
- 1 tbsp olive oil (15 mL / 0.5 fl oz)
- 1 small brown onion, finely diced
- 2 garlic cloves, minced
- 300 g (10.5 oz) arborio rice
- 150 mL (5 fl oz) dry white wine
- 1 L (4 cups / 34 fl oz) vegetable stock, kept warm
- 300 g (10.5 oz) mixed wild mushrooms, sliced
- 40 g (1.4 oz) unsalted butter
- 50 g (1.8 oz) grated parmesan cheese
- 2 tbsp Sticky Balsamic Premium Truffle Balsamic Vinegar (30 mL / 1 fl oz), plus extra to finish
- 2 tbsp chopped fresh parsley
- Salt & pepper, to taste
Method
- Heat olive oil in a large pan over medium heat. Add onion and cook until soft. Stir in garlic and cook for 1 min.
- Add rice, stirring until translucent. Pour in wine, letting it absorb.
- Gradually add warm stock, one ladle at a time, stirring constantly. Wait for each addition to absorb before adding more. Continue until rice is creamy and al dente, about 18–20 min.
- While risotto cooks, sauté mushrooms in butter until golden. Season with salt and pepper.
- Stir sautéed mushrooms, parmesan, and 2 tbsp truffle balsamic into risotto. Adjust seasoning.
- Serve topped with extra mushrooms, a drizzle of truffle balsamic, and parsley.