Balsamic Mushroom Risotto

A life around food in an enduring one, always working on that new dish to surprise and arouse interest from your customers, readers or guests. While always doing your best sometimes dishes are naturally going to be better than others and occasionally you can even surprise yourself. Those are the dishes that are deemed “signature dishes” in the restaurant world but to a home cook, or at least this home cook, they are labeled “restaurant dishes”. This time around we feel as though this balsamic mushroom risotto has reached such peaks.

The heat is on as the butter slowly melts. Releasing a fatty, mouth watering aroma as I measure out the rice. As the butter begins to bubble the dry rice cools the liquid fat in the pot. I begin to stir as to gently coat each solitary grain with its own blanket of butter. The butter now absorbed I reach for the vegetable stock. Instantly as I offer a cascading waterfall of flavour the sounds of instant evaporation flow through my ears and the scent of another layer of complexity enter my nose. I know I am onto something. Stir, stir and stir some more as the rice pulls the moisture in. The risotto is beginning to take shape as I allow the mushrooms and another healthy dose of stock to the pot.

As every serious cook knows there is always something more; a delicate spice, a flavourful fruit, something to add that extra bit of succulence or intrigue to your masterpiece. It comes to me as if from a vivid dream, a flash through my mind which if not immediately captured may be lost, balsamic vinegar. I gently pour a splash of the sweet, tangy vinegar into the dish, freshly grated parmesan cheese and continue to stir. The risotto is now at the right consistency; not runny yet not dry, the mushrooms have softened. Everything is excellent as I turn off the stove and reach for a plate. As I sit and enjoy this delectable treat I look down at my accomplishment with pride.

Risotto may take more effort than your traditional pilaf however it is well worth the work. Pork tenderloin medallions, rainbow trout fillets or for a vegetarian option grilled eggplant can all be paired with confidence next to the creamy delicate side we have prepared today. So this weekend when trying to work out your grocery list, why not consider adding the high starch arborio rice and give this recipe a run?

Enjoy,

Chris

Recipe Recap:

1/3 cup Arborio Rice
600ML Vegetable Stock
2 Tbsp. Butter
200g fresh chopped mushrooms
50g Fresh grated Parmesan Cheese
1 tbsp Balsamic Vinegar