Espresso Dark Balsamic Mushroom Risotto
- 2 Tbsp of your favourite Single Estate Olive oil (I use a bold olive oil as I like how it stands up to the earthy mushrooms)
- ½ lb cremini mushrooms, sliced
- 2 Tbsp Espresso Dark Balsamic
- 1 sprig of fresh thyme
- salt and pepper
- ½ sweet onion, diced
- 1 garlic clove
- 3 cups Arborio rice
- ¼ cup dry white wine (I use pinot grigio)
- 6-8 cups vegetable broth
- ¼ - ½ cup freshly grated parmesan cheese
- 2 Tbsp butter
- Bring the broth to a boil in a medium saucepan, turn down the heat and keep warm while making the risotto.
- In a heavy bottom pan or Dutch oven, heat 1 Tbsp olive oil and add the mushrooms and thyme. Stir the mushrooms and cook until they begin to turn golden brown. Add the 2 Tbsp Espresso balsamic, salt and pepper and cook until the balsamic has evaporated and caramelized the mushrooms. Take mushrooms out of pan and keep warm. Discard the thyme sprig.
- To the same pan add the remaining 1 Tbsp olive oil, the onions and the garlic and cook until the onions are just beginning to wilt and are translucent. Add the rice all at once and begin stirring. Keep stirring until the rice begins to toast and you can see just a little white in the middle of each kernel of rice. Add the wine and stir until all the wine is absorbed. Add salt and pepper.
- Begin adding the broth one ladle at a time, stirring in between additions until all broth is absorbed. After approximately 20 minutes taste the rice. The rice should be creamy but firm (not mushy). If the rice is not to your desired consistency add some water until done.
- When the risotto is to desired consistency add the mushrooms back in, then stir in the butter until melted and top with parmesan.
- Serve in bowls and drizzle with additional Espresso Balsamic if desired.