Mushroom Risotto and “Il Cremoso Aceto Balsamico”

Preparation time


Ideal for:

lunch and dinner

Perfect with:

The ingredients

  • 300g of risotto rice (such as Carnaroli or Arborio)
  • 135g of “Il Cremoso Aceto Balsamico”
  • 300g mixed mushrooms (porcini, champignon, shiitake), cleaned and sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1.2 liters of vegetable broth (hot)
  • 60ml dry white wine
  • Oil, salt and pepper as needed.
  • Grated cheese (optional)
  • Fresh parsley, chopped (for garnish)
  1. In a large pot, heat some olive oil over medium heat. Add chopped onion and minced garlic, and sauté until golden brown.
  2. Add the sliced mushrooms to the pot and cook for 7-10 minutes until the mushrooms release their juices and begin to brown slightly. Adjust salt and pepper.
  3. Add the rice to the pot with the mushrooms and toast it for a couple of minutes, stirring frequently, until it becomes slightly translucent at the edges.
  4. Pour the white wine into the pot and stir until it is completely absorbed by the rice.
  5. Begin adding the vegetable broth one ladleful at a time, stirring constantly and waiting for the broth to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is cooked al dente.
  6. When the rice is almost ready, add Il Cremoso to the risotto and stir gently to incorporate it evenly. Make sure it is well distributed before putting out the fire.
  7. If desired, sprinkle some grated cheese over the risotto before serving and garnish with fresh chopped parsley for a fresh touch.