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A white bowl filled with creamy mushroom risotto, topped with sautéed mushrooms, grated cheese, and a drizzle of balsamic glaze.

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
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Mushrooms
  • 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
Risotto
  • 1½ cups arborio rice
  • 4 cups vegetable or chicken stock kept warm
To Finish
  • 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. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.
  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.

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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