Creamy Risotto with Balsamic Mushrooms
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dice the shallot
mince the garlic
heat oil in a large pot over medium heat
add garlic and shallot, sauté until fragrant
add rice, cook for 2 minutes add white wine, cook until evaporated
add warm broth, about 1 ladle at a time
cook while stirring, adding broth as each addition is absorbed
repeat until the rice is tender and al dente
meanwhile, slice the mushrooms and mince the garlic cloves
heat oil over medium
add half of the mushrooms
meanwhile, keep stirring and adding broth to risotto
add the remaining mushrooms, cook until golden
stir in garlic
add balsamic vinegar and butter
add thyme
season with salt and pepper
when the risotto is ready, add Parmesan and butter
stir in mascarpone
turn off the heat, cover and set aside
meanwhile, prepare the poached eggs: bring water to a simmer and add vinegar
crack an egg into a small cup
stir to create a whirlpool, slide the egg into the water
GO TO RECIPE
cook for 3 minutes carefully transfer onto a plate repeat with the remaining eggs
GO TO RECIPE