Ingredients
- 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
Method
Sauté the Mushrooms
- In a large pan, heat butter and olive oil over medium heat.
- Add mushrooms and cook until golden and slightly crisp (~6–8 minutes).
- Stir in shallots, garlic, and thyme. Sauté for another 2 minutes.
- Deglaze with white wine and let it reduce.
- Remove ¾ of the mushrooms and set aside; leave remaining in pan for flavor.
Cook the Risotto
- Melt 1 tablespoon butter in the same pan.
- Add arborio rice and toast for 1–2 minutes, stirring.
- Begin adding warm stock one ladle at a time, stirring constantly.
- Let liquid absorb before each new ladle. Continue for 18–20 minutes, until rice is creamy and al dente.
Finish & Serve
- Stir in Parmesan and remaining 1 tablespoon butter.
- Season with black pepper and flaky salt.
- Top with reserved mushrooms.
- Drizzle aged balsamic over the top and garnish with fresh parsley.