A warm, elegant dish where the earthy flavors of mushrooms blend with the creamy texture of Arborio rice. Finished with a drizzle of Balsamic Vinegar of Modena Platinum Label – Rich Taste for a bold, perfectly balanced touch.


Ingredients for 6 People

  • 6 cups (1.5 L) chicken broth
  • 1 lb (450 g) Champignon mushrooms
  • 1 lb (450 g) Portobello mushrooms
  • 3 tablespoons extra virgin olive oil
  • 2 shallots
  • 1 ½ cups (300 g) Arborio rice
  • ½ cup (120 ml) dry white wine
  • 3 tablespoons chopped chives
  • 4 tablespoons (50 g) butter
  • ⅓ cup (40 g) grated Parmesan cheese
  • Salt
  • Pepper
  • Balsamic Vinegar of Modena Platinum Label – Rich Taste

For the recipe

Heat the broth in a small saucepan.

Slice the Champignon and Portobello mushrooms thinly.

Pour 2 tablespoons of olive oil into a large, high-sided pan and sauté the mushrooms until tender (about 3 minutes). Set aside, reserving the cooking liquid.

Finely slice the shallots.

In the same pan, add the remaining tablespoon of olive oil and sauté the shallots until translucent. Add the rice and toast for a couple of minutes. Pour in the wine and let it evaporate, then gradually add the broth, a little at a time, adding more as it is absorbed by the rice. Continue until the rice is tender but still slightly al dente (about 15 minutes).

At this point, add the reserved mushrooms and chopped chives, and finish by stirring in the butter and grated Parmesan. Adjust seasoning with salt and pepper and serve, drizzling with Balsamic Vinegar of Modena Platinum Label – Rich Taste.