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
- Preheat oven to 400 degrees F.
- 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).
- While the mushrooms are roasting, combine the broth and water in a saucepan over medium-low heat until warmed.
- 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.
- 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.
- Stir in the roasted mushrooms and any accumulated juices from the pan (remove any loose springs of rosemary).
- 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”).
- Remove from heat and stir in the rest of the truffle oil and grated cheese. Season to taste with sea salt and black pepper.
- Drizzle balsamic glaze and serve immediately.
Note: This is delicious with additional balsamic roasted vegetables, like zucchini or eggplant as pictured above.