Creamy Wild Mushroom Risotto with Aged Balsamic Glaze & Truffle Shavings

Allergens

None

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 cups wild mushrooms, sliced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup aged balsamic glaze
• 1 tbsp truffle shavings
• Salt and pepper, to taste

Instructions

1. In a large saucepan, heat vegetable broth over medium high heat. Keep warm. In a separate pan, sauté mushrooms until tender and golden brown. Set aside. In a large, shallow pan, toast arborio rice for 2 minutes, stirring frequently. Add white wine to the rice and cook until absorbed, stirring constantly. Begin adding warmed vegetable broth to the rice, one ladle at a time, allowing each addition to be absorbed before adding the next. Continue this process until the rice is cooked al dente. Stir in sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste. Serve risotto immediately, drizzling aged balsamic glaze and truffle shavings on top for a luxurious touch.

Chef’s Insight

The key to perfect risotto is constant stirring and adding broth slowly to achieve the desired consistency.

Notes

The choice of mushrooms and balsamic glaze can be adjusted based on personal preference or seasonal availability.