Balsamic Glazed Mushroom Risotto with Truffle Oil

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 pound cremini mushrooms, sliced
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups vegetable stock, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon truffle oil
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a small saucepan, simmer the balsamic vinegar over medium-low heat until reduced by half and syrupy, about 8 minutes. Set aside to cool.

   8:00 · Reduce balsamic vinegar
2. 2

   Melt 1 tablespoon butter with 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 8 minutes. Season lightly and set aside.

   8:00 · Sauté mushrooms
3. 3

   In a 6-quart saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes, then add the garlic and cook 30 seconds more.

   3:00 · Cook shallot and garlic
4. 4

   Add the arborio rice and stir to coat each grain in oil, toasting for 1 to 2 minutes until the edges turn translucent.

   1:00 · Toast rice
5. 5

   Pour in the white wine and stir until fully absorbed, about 2 minutes.

   2:00 · Absorb wine
6. 6

   Add the warm vegetable stock one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next, until the rice is tender and creamy, about 25 minutes total.

   25:00 · Simmer risotto
7. 7

   Stir in the cooked mushrooms, Parmesan, remaining 2 tablespoons butter, salt, and pepper until the risotto is glossy and well combined.

8. 8

   Divide the risotto among four bowls, drizzle each with balsamic reduction and truffle oil, and garnish with chopped parsley.