Cut mushrooms into large chunks. Heat olive oil in a pan and sauté the mushrooms until nicely caramelized.
2
Remove the garlic and deglaze the pan with balsamic vinegar to enhance the mushroom flavor. Set mushrooms aside.
3
In the same pan, dry toast the rice without any oil or butter, adding a pinch of salt so the rice grains toast evenly.
4
Deglaze the pan with white wine, stirring until the liquid is absorbed by the rice.
5
Gradually add warm broth a little at a time, stirring frequently. Each time the liquid is absorbed, add more broth until the rice is creamy and cooked through.
6
Fold in the caramelized mushrooms, making sure to include all the flavorful fond from the pan.
7
Remove from heat and stir in a generous amount of grated Parmesan cheese, cold butter, black pepper, and fresh parsley.
8
Let the risotto rest for a couple of minutes to allow the flavors to meld and the texture to become creamy.
9
Finish with a drizzle of balsamic reduction and serve immediately.
PrimedTableBETA
