Balsamic Mushroom Risotto
The Nampa Framers' Market opened up last week and I just knew we had to go and see what delights these incredible Idaho farmers had for us. I just love going to the local farmers' market and becoming inspired and this week was no different.
While walking through the market I came across some of the most beautiful mushrooms I have ever seen in my life thanks to Groves Country Mushroom Farm. These things were unbelievable so I knew I had to get them and then I'll figure out what to do with them. I will say it did not take long to come up with an idea. I haven't made risotto in a long time for some reason or another and I though what a better way to showcase the incredible taste of these mushrooms.
Balsamic Mushroom Risotto
4
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Entrees
Anyone who knows me knows that I am a meat and potatoes kind of guy but this meatless dish not only filled me up but also satisfied that burning desire for meat. It was incredible and I think it is one of my top three recipes I have ever developed. Just a quick note, don't be discouraged with the length of time it takes to make this dish. It is well worth the effort.
Ingredients
- 1 cup arborio rice
- 16 oz assorted mushrooms roughly chopped and a few set to the side for garnish
- 4 cloves garlic minced
- 1 onion diced
- 1 tbs butter
- 1 tbs olive oil
- 1 tsp dried thyme
- 4 cups chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup parmesan cheese
- 1/4 cup white wine
- parsley chopped and used for garnish
- 1 tsp salt & pepper
Directions
- Add 1 tablespoon of butter and olive oil to a pan heated over medium high heat. Once butter is melted add the diced onion and sauté for 4 minutes.
- Add the mushrooms and cook for 10 minutes. Add salt, pepper, garlic and thyme and cook for about 1 minute.
- Add the rice and cook for 3 minutes. Add the balsamic vinegar and white wine and scrape the bottom of the pans to get all those great little bits of flavor.
- Add the broth slowley (about 1/2 a cup at a time) and stir until almost all the liquid has evaporated. Then continue adding broth 1/2 cup at a time until the the risotto still has a little bit of firmness and is creamy and thick.
- Add the cheese and stir to combine.
- Garnish with parsley and a few of the mushrooms you put aside.