Balsamic Glazed Mushroom Risotto with Truffle Oil

Experience the rich, savory flavors of balsamic glazed mushroom risotto accented with a hint of aromatic truffle oil.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warm
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon truffle oil
• to taste salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are translucent.
2. Add sliced mushrooms and cook until they release their moisture and turn golden brown.
3. Stir in Arborio rice and cook for 2-3 minutes until the rice is slightly toasted.
4. Pour in balsamic vinegar and stir until absorbed by the rice.
5. Gradually add warm vegetable broth, one cup at a time, stirring constantly. Allow each addition to absorb before adding more.
6. Continue adding broth and stirring until the rice is creamy and al dente, about 18 minutes.
7. Stir in Parmesan cheese and butter, mixing until fully incorporated.
8. Remove from heat and drizzle with truffle oil. Season with salt and pepper to taste.
9. Serve immediately, garnished with additional Parmesan cheese if desired.

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