Truffle Balsamic Wild Mushroom Risotto
Wild Mushroom Risotto with Truffle Balsamic
Sticky Balsamic
4-6
5 minutes
35 minutes
American / Italian
Dinner
Indulge in this rich and creamy risotto, featuring earthy wild mushrooms and fresh herbs, all enhanced by a luxurious drizzle of Sticky Balsamic Premium Truffle Balsamic Vinegar. Perfect for gourmet entertaining or a decadent weeknight treat, this dish promises a delightful flavor experience.
Ingredients
1 tbsp olive oil
1 small brown onion, finely diced
2 garlic cloves, minced
300 g arborio rice
150 mL dry white wine
1 L vegetable stock, kept warm
300 g mixed wild mushrooms, sliced
40 g unsalted butter
50 g grated parmesan cheese
2 tbsp Sticky Balsamic Premium Truffle Balsamic Vinegar
2 tbsp chopped fresh parsley
Salt & pepper, to taste
Directions
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.