Balsamic Glazed Mushroom Risotto with Truffle Oil
Creamy arborio rice simmers slowly with earthy mushrooms, finished with a tangy balsamic reduction and truffle oil.
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Cooking tools:
- Saucepan
- Skillet
- Ladle
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Pepper mill
- Serving bowl
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
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