Rosemary, Truffle Oil and Balsamic Roasted Mushroom Risotto


I will admit that I’m not always a huge fan of risotto. The texture often reminds me of a Bengali dish called “khichuri” (the soggy kind) that I never liked as a kid. But this particular risotto is one that I love.I first made it a few years ago after trying a really delicious vegetable risotto with balsamic glaze at Maison Harlem. I enjoyed it so much that I promptly attempted making it at home later that week with my own variations to the flavors. I’ve made a richer version of this with butter and wine, but this slightly healthier version is still delicious.


  • Mushrooms (white, cremini, baby bella or any mixture), about 24 ounces (or more if you like) washed and sliced thin
  • Olive oil, 2tbsp
  • Truffle oil, 1tbsp
  • Garlic, 3 cloves thinly sliced
  • Balsamic vinegar, 3-4 tbsp
  • Fresh rosemary, 2 tbsps very finely chopped
  • Arborio rice, 1 cup
  • Shallots, 2-3 diced
  • Chicken or vegetable broth, 3 cups
  • Water (or dry white wine), 1 cup
  • Freshly grated parmesan or romano cheese, 4 tbsp
  • Coarse salt and black pepper, to taste
  • Balsamic glaze, to taste


  1. Preheat oven to 400 degrees F.
  2. Combine mushrooms with garlic and rosemary. Toss with 1 tablespoon of olive oil, a little bit of the truffle oil and all of the balsamic vinegar. Place on a baking sheet, spreading the mixture out, and roast for 20 minutes. For a stronger flavor, add whole springs of rosemary to the pan while roasting (easy to remove).
  3. While the mushrooms are roasting, combine the broth and water in a saucepan over medium-low heat until warmed.
  4. Heat the remaining olive oil in a large pan over medium heat and add the shallot. Sauté for about a minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
  5. Add half the broth and water mixture to the rice about half cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes.
  6. Stir in the roasted mushrooms and any accumulated juices from the pan (remove any loose springs of rosemary).
  7. Add the remaining broth mixture to the rice half cup at a time, stirring continuously until the liquid is absorbed and the rice is cooked through, about 10 minutes (Note: refer to rice manufacturer’s instructions for more accurate timing as this can vary with quality/brand of arborio rice used. I cook my risotto a bit longer than recommended because I like it to be less “runny”).
  8. Remove from heat and stir in the rest of the truffle oil and grated cheese. Season to taste with sea salt and black pepper.
  9. Drizzle balsamic glaze and serve immediately.

Note: This is delicious with additional balsamic roasted vegetables, like zucchini or eggplant as pictured above.

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