• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Kids, Pasta | Rice | Barley, Vegetarian  /  15.09.2020

Creamy Risotto with Balsamic Mushrooms

by Anna Chwistek
Anna Chwistek

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.

Let me guide you through the recipe with this step-by-step VIDEO.

serving dumplings | Creamy Risotto with Balsamic Mushrooms

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

Cooking Video

Creamy Risotto with Balsamic Mushrooms

Yield: serves 4

Creamy Risotto with Balsamic Mushrooms

creamy risotto w balsamic mushrooms
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 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
  • 1/3 cup/80 ml 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

additional

  • 4 eggs
  • 1 tbsp vinegar
  • chopped parsley, for serving
  • parmesan, for serving

Instructions

    1. Start with the risotto. Heat olive oil in a large Dutch oven or a heavy pot over low heat. Add 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.
    2. 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.
    3. 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.
    4. The risotto should be loose and creamy, thick enough that you can see the bottom of your pot when stirring, but still saucy.
    5. 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.
    6. 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 they start to soften. Add the remaining mushrooms and cook until golden brown.
    7. Add garlic, cook for about 3 minutes. Then stir in balsamic vinegar, thyme and butter. Season with salt and pepper. Set aside.
    8. Finally, make the poached eggs. Bring a small saucepan with water to a bare simmer over low heat. Add vinegar.
    9. 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.
    10. Using a slotted spoon, carefully transfer the egg to a plate layered with kitchen paper. Repeat with the remaining eggs.
    11. Divide the risotto among bowls, top with eggs and mushrooms. Sprinkle with parsley, parmesan and black pepper. Enjoy!

Notes

Calories Per Serving: 643 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley
DOWNLOAD PRINTABLE RECIPE PDF

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

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • cheese
  • eggs
  • mushrooms
  • rice
  • vegetarian

Post navigation

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

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

Popular

  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • Balsamic Wild Mushroom Pasta
  • thai coconut shrimp curry Thai Coconut Shrimp Curry
  • one pot salmon alfredo orzo One Pot Salmon Alfredo Orzo
  • Eggplant and sun dried tomato pasta with ricotta

Join Our Community

Signup to my free weekly newsletter and receive the latest recipes straight into your mailbox!

Thank you!

You have successfully joined our subscriber list.

  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2022 Serving Dumplings
  • Website by CRAFTED
Skip to Recipe