Yield: Yields 8 cups.
Servings: four to six as a main course.
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Delicious! I used dried shiitake and chanterelles and substituted the balsamic for a pinot grigio wine vinegar. I didn't want "red" in the risotto, even though the amount is small. I was out of white balsamic, thus the substitute. This is really earthy and delicious.
Very good and simple to make.
I didn't have mint - but it was still excellent. My family did not like the balsamic - probably would be fine without that too since there isn't much. It was easy to make and re-heated well the next day.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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