Serves : 4 – 6
Prep Time : 10 – 15 MINUTES
Cooking Time : 45 – 50 MINUTES

Ingredients

Method

– Pour the water in a pot over high heat, and bring to a simmer. Once simmering, reduce heat to low to keep the water warm and move on to the mushrooms.

– Heat half the oil in the pan over medium to medium high heat and sauté the onion until it begins to soften. Then add the mushrooms until tender and crispy. Add the rosemary, salt and pepper. Stir to combine, and leave mixture to cook for an additional 5 minutes, stirring occasionally.

– Add the garlic and balsamic vinegar, then stir to combine. Transfer mixture to a plate and set aside.

– In the same pan, heat the remaining oil over medium heat, then add the rice. Toast the rice in the oil for approximately 1 minute. Use a ladle to add just under 1 cup of the simmering water to the rice, stirring continuously to combine. Season with salt, and reduce heat to low, and stir until the water is almost fully absorbed.

– Keep ladling the water into the rice, one ladle at a time, stirring and adding more as it absorbs. When most of your water is used up, check the risotto for doneness, before deciding whether to add more; it should be al-dente. Keep checking for seasoning and add more salt if needed.

– This process should take 20 – 25 minutes. Once done, take off the heat and add the parmesan, mixing it in while it’s still hot, along with most of the mushrooms. Taste and season with more salt and pepper if needed.

– Garnish with the remaining mushrooms and rosemary springs, and serve immediately.