# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7577824061615738134
- **Gondola URL:** https://gondola.cc/posts/72694612-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/f3aee4fde5.jpg
- **Posted:** 2025-11-30T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

🍄 Having guests over for dinner? Serve up a mushroom risotto that feels straight out of a restaurant — no scale, no stress! Elegant, creamy, and finished with a touch of balsamic for that wow factor 🤌✨ @cooker.girl  #MushroomRisotto #ItalianFlavors #giallolovesitaly   Ingredients 3 cups cremini mushrooms, chopped (300 g) Extra-virgin olive oil (for sautéing) 4 tablespoons butter (60 g), divided 2 garlic cloves, unpeeled 1 small bunch parsley (use stems + leaves separately) ⅔ cup grated Parmesan cheese, plus rind (60 g) 1½ cups Carnaroli or other short-grain rice (300 g) Salt, to taste ½ cup dry white wine 1 tablespoon balsamic vinegar Balsamic reduction, for garnish Instructions Wipe the mushrooms clean with a damp cloth. Cube the caps and tear the stems by hand for a rustic texture. In a pan, heat a generous drizzle of olive oil with 1 tablespoon (15 g) of butter. Add the unpeeled garlic cloves and parsley stems. Sauté for a minute, then add the mushrooms. Cook until tender and browned. While the mushrooms cook, cut the rind off the Parmesan and save it. Grate the rest of the cheese. In a small pot, bring water to a boil and add the Parmesan rind. Keep this hot — it will be your broth base. In a large pot, add the rice with a pinch of salt (no oil or butter) and toast dry over medium heat. Stir frequently until it feels very hot to the touch. Pour in the white wine and stir until fully absorbed and the alcohol evaporates. Start ladling in the hot Parmesan broth, a little at a time, stirring constantly. Add more broth as soon as the rice absorbs it. Remove the garlic and parsley stems from the mushroom pan. Deglaze the mushrooms with 1 tablespoon of balsamic vinegar. Let it evaporate slightly, then set aside. When the risotto is about 5 minutes from being done (still slightly firm in the center), add the mushrooms and stir gently. Once the rice is fully cooked but al dente, remove from heat. Stir in the grated Parmesan, the remaining cold butter (about 3 tablespoons / 45 g), freshly ground black pepper, and finely chopped parsley leaves. Cover and let rest 2 minutes. Plate the risotto and finish each serving with a drizzle of balsamic reduction.

## Stats

- **Views:** 3,650
- **Likes:** 93
- **Shares:** 4
- **Comments:** 4

## Tags

giallolovesitaly, mushroomrisotto, italianflavors

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