Balsamic Glazed Mushroom Risotto with Truffle Oil

Experience the rich flavors of Balsamic Glazed Mushroom Risotto with Truffle Oil, combining earthy mushrooms with creamy risotto. A touch of truffle oil adds aromatic elegance, making it suitable for either an upscale dinner or a cozy evening meal. This dish brings restaurant-quality taste into the home kitchen, crafted with attention to detail. The balance of textures and flavors creates a memorable dining experience that will delight any food enthusiast.

Ingredients

• 2 cups arborio rice
• 1 cup mushrooms, sliced
• 1/2 cup balsamic vinegar
• 4 cups vegetable broth
• 1/4 cup truffle oil
• 1/2 cup parmesan cheese, grated
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp butter
• 1 tsp olive oil

Instructions

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet, heat the olive oil and melt the butter over medium heat.
3. Add the chopped onions and garlic, sauté for 2 to 3 minutes until translucent.
4. Add the arborio rice and cook for 2 minutes, stirring constantly.
5. Deglaze the skillet with balsamic vinegar, stirring until absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding the next ladle.
7. Continue this process until the rice is creamy and al dente, about 20 minutes.
8. Stir in the sliced mushrooms and cook for an additional 2-3 minutes.
9. Remove the skillet from heat and stir in the grated parmesan cheese and truffle oil.
10. Serve hot, garnished with additional parmesan cheese and a drizzle of truffle oil.

Keywords: Creamy, Comfort Food, Elegant, Main Course, Italian

Spice Rack: Salt, Pepper

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