• Facebook
  • Instagram
  • Pinterest

Search

Serving dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • About
    • About me
    • workshops
    • stuff I use
  • Recipes
    • Breakfast
    • 30 minutes
    • Bakery | Pastry | Sweets
    • Pasta | Rice | Barley
    • Soup
    • Fish | Seafood
    • Meat
    • Vegetarian
    • Kid Friendly
    • Drinks
  • Seasons
    • Spring
    • Summer
    • Fall
    • Winter
  • How-to Video
  • Converter
  • Contact
  • EN
  • PL
  • NL
Fall, Kids, Pasta | Rice | Barley, Vegetables, Winter  /  15.09.2020

Creamy Risotto with Balsamic Mushrooms

by Anna
Anna Chwistek
45 minutes
Servings serves 4

A creamy risotto with balsamic mushrooms and a garlic butter sauce.
This easy risotto is ready in about 40 minutes. So light and velvety that it will be tempting not to eat that second bowl. Swirled with parmesan and mascarpone for that extra hint of creaminess. Finished with mushrooms sautéed with balsamic vinegar and garlic.

serving dumplings | Creamy Risotto with Balsamic Mushrooms

 

Risotto is very easy to cook, just make sure to stir frequently, this way you break down the rice and create the smooth, creamy sauce of a good risotto. And by adding a little mascarpone in the last step, the risotto will be even more silkier. 

The mushrooms, along with a splash of balsamic and garlic,  add such a deep flavor to this meal. It’s so rich and flavorful, it doesn’t really need much more of a garnish besides maybe a poached egg.
The result is a savory and hearty dish, encompassing those comforting flavors of fall. You can use any kind of mushrooms, a mix of wild mushrooms, dried chanterelles or porcini. Simple, but perfect, and really tasty when spooned over this cheesy risotto.
Make sure to check out MY WEB STORY for HOW TO MAKE this risotto. It’s easy, just follow along and tap through the steps.

3 more cheesy recipes:
One Pan Zucchini and Eggplant Orzo Bake
Cheesy eggplant-beef bolognese pasta bake
Creamy Parmesan polenta with beer sautéed mushrooms

 

serving dumplings | Creamy Risotto with Balsamic Mushrooms

Let’s stay connected! Sign up for my NEWSLETTER to receive the latest recipes.

You need

  • 400 g (2 cups) arborio rice
  • 5 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1,5 L – 2 L (6-8 cups) vegetable broth, warm
  • 40 g (4 tbsp) unsalted butter
  • 100 g (3.7 oz) grated parmezan
  • 100 g (3.7 oz) mascarpone
  • 80 ml (1/3 cup) white wine
  • 2 tbsp lemon juice
  • salt + black pepper

balsamic mushrooms

  • 500 g (1 pound) mushrooms
  • 2 tbsp olive oil
  • 30 g (2 tbsp) unsalted butter
  • 4 garlic cloves, minced
  • 4 sprigs of thyme
  • 3 tbsp balsamic vinegar

+

  • 4 eggs
  • 1 tbsp vinegar
  • chopped parsley
  • parmesan for sprinkling

How to

Heat olive oil in a large Dutch oven or a heavy pot over low heat. Add chopped onion and garlic. Cook, stirring often, until softened, about 3 minutes. Add rice and cook, stirring often, about 2 minutes. Pour white wine and cook, stirring, until it’s almost completely evaporated. Add about 1 cup warm broth and cook, stirring, until liquid is absorbed. Repeat process, adding more broth as each addition is absorbed, until rice is tender but still firm to the bite and the mixture is creamy.
I needed about 20-25 minutes with 1,5 L (6 cups) broth. Add more broth if needed, cook until the desired consistency is achieved.
The risotto should be loose and creamy, thick enough that you can see the bottom of your pot when stirring, but still saucy.

Season with salt and pepper. Remove from the heat and add lemon juice, butter, mascarpone and parmesan. Stir until incorporated. Taste and add salt and pepper, if needed. Cover and set aside.

Meanwhile when the rice is cooking, heat olive oil in a skillet over medium heat. Add half of the mushrooms and cook, stirring often, until tender. Add the remaining mushrooms and cook until lightly browned. Add garlic, cook for about 3 minutes. Then stir in balsamic vinegar, thyme and butter. Season with salt and pepper. Set aside.

Bring a small saucepan with water to a bare simmer over low heat. Add vinegar. Crack 1 egg into a small bowl or a cup. Stir the water to create a gentle whirlpool, then slide the egg into the simmering water. Cook until whites are cooked but yolks are still runny, about 3 minutes. Using a slotted spoon, carefully transfer the egg to a plate layered with kitchen paper. Repeat with the remaining eggs.

Divide the risotto among bowls, top with eggs and mushrooms. Sprinkle with parsley, parmesan and black pepper.
Make sure to check out MY WEB STORY for HOW TO MAKE this risotto. It’s easy, just follow along and tap through the steps.

If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table and tag me in your picture. I’d love to see what you’re making. Happy cooking!

AND… IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.


 

FeedFeed
serving dumplings | Creamy Risotto with Balsamic Mushrooms

 

Post navigation

Prev: Brown Sugar Plum Cobbler
Next: Eggplant Miso Pesto Pasta

Related posts

Roast chicken legs with garlic and grapes
Fall, Kids, Meat, Spring, Summer, Winter  /  27.01.2020
by Anna  /  14 Comments

Roast chicken legs with garlic and grapes

Herby chicken soup with orzo
Fall, Kids, Meat, Pasta | Rice | Barley, Soup, Spring, Winter  /  15.01.2019
by Anna  /  11 Comments

Herby chicken soup with orzo

Buttery Hasselback potatoes
Fall, Kids, Spring, Summer, Vegetables, Winter  /  11.12.2018
by Anna  /  11 Comments

Buttery Hasselback potatoes

2 comments

  • YtheWait
    17.09.2020

    It’s the perfect recipe timing for my end of summer dinner.

    Reply
    • Anna
      17.09.2020

      Thank you!

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Let's stay connected

Subscribe for updates & new posts.

Popular

  • 15 minute cheese ramen
  • Penne with smoked salmon and mascarpone
  • White bean stew with feta and poached egg
  • Spicy Miso Brown Butter Pasta
  • 15 minute One-Pot Creamy Mushroom Gnocchi
  • Home
  • About
  • Converter
  • Seasons
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2020 Serving dumplings
  • Website by CRAFTED