Roasted Balsamic Mushroom Risotto

I can’t believe I didn’t find out about risotto earlier in life. Did people not talk about it much, or had it just not made it to Wisconsin yet? I feel like I wasted years of my life not eating risotto.

I’m making up for it, one recipe at a time. I simply made this recipe, but substituted asparagus and mushrooms with a wild mushroom mix, tossed in balsamic and roasted to perfection.  The roasting is definitely worth it, if you have time. All vegetables should be roasted in my opinion.


·         Risotto (recipe here - use GF chicken stock if required)
·         1 lb mushroom mix (portabella, shitake, button, etc)
·         2 tablespoons balsamic vinegar
·         2 tablespoons olive oil
·         S&P

Toss the mushrooms with the balsamic and olive oil, and roast at 425 for about 25-30 minutes.  In the meantime, make the risotto, then mix in the roasted mushrooms. Several of my mushrooms didn't make it into the risotto, but they all met up in my stomach. Enjoy!


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