Total Time
Prep 10 mins
Cook 50 mins

This is the ultimate in comfort food. MMMMmmmmm.

Ingredients Nutrition


  1. Bring the broth to a simmer. Keep the broth warm over very low heat.
  2. Melt the butter.
  3. Add olive oil.
  4. Add the onions and saute until brown.
  5. Add the white mushrooms and garlic.
  6. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
  7. Stir in the rice and let it toast for a few minutes.
  8. Add the vinegar; cook until it is absorbed.
  9. Add 1 cup of hot broth.
  10. Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
  11. Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
  12. Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
  13. Add parsley right before cooked.
  14. Mix in the Parmesan.
  15. Season with salt and pepper, to taste.
Most Helpful

I had to substitute champagne for the white balsamic vinegar. Excellent! This recipe lends itself to a hugh number of variations as I have made it several times now. Once I even added shredded swiss chard - delicious!

kit in NO August 06, 2011

i have made this twice now and it is amazing! i usually double the amount of mushrooms - using a basket of white and a basket and a half of baby bellas - and cut back on the parm. a little. so delicious and worth the time to make! thanks for posting a great recipe!

Ripskintinkle January 11, 2010

This was a wonderful risotto! The only thing I changed was that I used roasted garlic, which I had left over from a meal the night before.

Wo April 06, 2009