Go Back
–+ servings
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

No ratings yet
A silky, rich risotto with deeply caramelized mushrooms, fresh thyme, and a drizzle of aged balsamic to finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Californian, Italian
Calories: 1892
Ingredients Equipment Method Nutrition Notes

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

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.

Tried this recipe?

Let us know how it was!