Yield: Yields 8 cups.
Servings: four to six as a main course.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.