Risotto with porcini mushrooms and Balsamic Vinegar
This rich and creamy risotto features earthy porcini mushrooms, accented with the deep, complex flavor of Monari Federzoni Aged Balsamic Vinegar of Modena. Enhanced with the smoothness of Taleggio cheese and the aromatic touch of fresh sage, this dish is a delightful balance of savory and umami flavors. Perfect for an elegant dinner or a comforting meal, this risotto elevates traditional flavors with a modern twist.
ingredients
| 360 g Carnaroli rice |
| 250 g porcini mushrooms |
| Warm vegetable stock |
| 1 shallot |
| 1 clove of garlic |
| 80 g Taleggio cheese |
| ½ glass dry white wine |
| 1 teaspoon Aged Balsamic Vinegar of Modena Monari Federzoni |
| 40 g butter |
| Fresh sage |
| salt |
| pepper |
what you will need
Aged
directions
Clean the porcini mushrooms by brushing them well, in order to remove soil and any other debris.
Pat them with a clean kitchen cloth, then cut them into small chunks. In a non-stick pan, gently flavor crushed garlic in the oil until golden brown, then remove from the pan. Transfer the mushroom chunks to the pan. Add salt, pepper and Aged Balsamic Vinegar of Modena. Cook.
Chop the shallot and sauté it in a saucepan with olive oil.
When it becomes clear, add Carnaroli rice and toast for a few minutes.
At this point, blend with ½ glass of dry white wine and let the alcohol evaporate.
Continue cooking as instructed on the rice package, adding a ladle of vegetable stock at a time and stirring occasionally.
Halfway through cooking, add the mushrooms to the Aged Balsamic Vinegar of Modena “Gold Label”, continuing to stir.
When ready, turn off the heat, add butter and thinly sliced Taleggio cheese.
Blend vigorously, let rest for a couple of minutes, then transfer to serving dishes, and complete with fresh sage.
Pat them with a clean kitchen cloth, then cut them into small chunks. In a non-stick pan, gently flavor crushed garlic in the oil until golden brown, then remove from the pan. Transfer the mushroom chunks to the pan. Add salt, pepper and Aged Balsamic Vinegar of Modena. Cook.
Chop the shallot and sauté it in a saucepan with olive oil.
When it becomes clear, add Carnaroli rice and toast for a few minutes.
At this point, blend with ½ glass of dry white wine and let the alcohol evaporate.
Continue cooking as instructed on the rice package, adding a ladle of vegetable stock at a time and stirring occasionally.
Halfway through cooking, add the mushrooms to the Aged Balsamic Vinegar of Modena “Gold Label”, continuing to stir.
When ready, turn off the heat, add butter and thinly sliced Taleggio cheese.
Blend vigorously, let rest for a couple of minutes, then transfer to serving dishes, and complete with fresh sage.
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