Aged Balsamic Mushroom Risotto

A silky risotto with deeply caramelized mushrooms, fresh thyme, and a drizzle of aged balsamic vinegar to finish.

Why You'll Love Aged Balsamic Mushroom Risotto

This dish is rich, creamy, and earthy from the mushrooms, finished with a drizzle of aged balsamic vinegar. It's comfort food you can make right at home.

Tips and Tricks

• Use homemade or high-quality stock for maximum depth of flavor.
• Don't rush the stirring-slow, steady movement helps release the rice's starch for creaminess.
• Keep the stock warm while adding it to avoid cooling the pan each time.

Variations

• Swap in roasted butternut squash for a seasonal twist.
• Add crispy pancetta or bacon for a smoky, salty crunch.
• Stir in a touch of crème fraîche at the end for tangy richness.

Substitutions

• Use nutritional yeast instead of Parmesan for a dairy-free option.
• Swap arborio rice with carnaroli or even pearled barley for texture changes.
• Replace white wine with dry vermouth or skip it entirely and use more stock.

Best Served With

• Grilled asparagus with lemon zest
• Bitter greens salad with mustard vinaigrette
• Warm crusty bread or garlic-rubbed crostini
• Glass of chilled Pinot Grigio or dry Chardonnay

How to Store Leftovers

• Store risotto in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring back the creamy consistency. Avoid freezing-risotto texture doesn't hold well once thawed.

Common Questions

Creamy Mushroom Risotto with Aged Balsamic

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A silky, rich risotto with deeply caramelized mushrooms, fresh thyme, and a drizzle of aged balsamic to finish.

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Californian, Italian

Calories: 1892

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups mixed mushrooms cremini, shiitake, or oyster, sliced
• 1 shallot finely diced
• 2 cloves garlic minced
• 2 tablespoon butter
• 1 tablespoon olive oil
• 2 sprigs fresh thyme leaves finely chopped
• ½ cup white wine
• 1½ cups arborio rice
• 4 cups vegetable or chicken stock kept warm
• ½ cup Parmesan cheese finely grated
• 2 tablespoon butter
• 2 tablespoon aged balsamic vinegar from Bona Furtuna @bonafurtuna
• 1 tablespoon fresh parsley chopped
• Black pepper & flaky salt to taste

Equipment

• Large sauté pan
• Wooden Spoon
• Ladle

Method

 

Sauté the Mushrooms

1. In a large pan, heat butter and olive oil over medium heat.
2. Add mushrooms and cook until golden and slightly crisp (~6-8 minutes).
3. Stir in shallots, garlic, and thyme. Sauté for another 2 minutes.
4. Deglaze with white wine and let it reduce.
5. Remove ¾ of the mushrooms and set aside; leave remaining in pan for flavor.

Cook the Risotto

1. Melt 1 tablespoon butter in the same pan.
2. Add arborio rice and toast for 1-2 minutes, stirring.
3. Begin adding warm stock one ladle at a time, stirring constantly.
4. Let liquid absorb before each new ladle. Continue for 18-20 minutes, until rice is creamy and al dente.

Finish & Serve

1. Stir in Parmesan and remaining 1 tablespoon butter.
2. Season with black pepper and flaky salt.
3. Top with reserved mushrooms.
4. Drizzle aged balsamic over the top and garnish with fresh parsley.

Nutrition

Calories: 1892kcalCarbohydrates: 328gProtein: 51gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 34mgSodium: 1288mgPotassium: 1891mgFiber: 21gSugar: 40gVitamin A: 729IUVitamin C: 9mgCalcium: 771mgIron: 17mg

Notes

Storage: risotto is best eaten fresh, it firms up and loses its creaminess as it sits. Leftovers keep in the fridge for up to 3 days, reheat gently on the stove with a splash of stock or water to loosen it back up, stirring the whole time like you're making it again.

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