Balsamic Mushroom Risotto is a creamy, Italian rice side dish made with fresh Portobello mushrooms and Arborio rice.

I first made this recipe for Balsamic Mushroom Risotto in 2011, but realized I hadn't shared or made it in a long time. I'm certainly glad I did because I had forgotten how good it was.

Risotto is one of our favorite side dishes and it also makes a tasty entree as well like this Italian Sausage, Artichoke and Sun Dried Tomato Risotto.

What is Risotto?

Risotto is a northern Italian rice dish cooked in a broth until it becomes creamy consistency. It can be served as a side dish or as a main meal when protein like chicken or seafood are added.

For this recipe, I decided to make it as a side dish with this Dijon Balsamic Roasted Chicken.

How do you make Balsamic Mushroom Risotto?

For this recipe you'll need Arborio rice, sliced Portobello mushrooms, chicken broth, balsamic vinegar and butter. In a large skillet melt a little butter over medium heat and add the mushrooms.

Once the mushrooms have started to soften, add the rice and add 1 cup of the chicken broth and lower heat to a simmer. Allow the liquid to evaporate; then repeat for the remaining 2 cups of broth.

When the liquid from the 3rd cup of broth has almost evaporated, add the remaining butter and the vinegar. Stir together until the liquid has fully evaporated, the butter has melted and the risotto is creamy; then season with salt and pepper.

The key to making risotto is to cook it slowly. If the heat is too high, the liquid will evaporate, but the rice may not be fully cooked. If that happens, add ½ cup more of the broth and repeat the process until the rice is fully cooked before adding the remaining butter and vinegar.

My family loves risotto and this Balsamic Mushroom Risotto is deliciously flavorful and one of my favorites. ~Enjoy!

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