Balsamic Leek and Mushroom Risotto

>>>Balsamic Leek and Mushroom Risotto
My Balsamic Leek and Mushroom Risotto is a superb comforting meal filled with the flavours of autumn and winter.

A big sloppy bowl of risotto is my idea of a perfect lazy night TV dinner and this mushroom risotto is a personal favourite of mine. ThisΒ Balsamic Leek and Mushroom Risotto is pretty old school and does not have a whiff of the dump and run, it is lovingly stirred from start to finish in the way a traditional risotto usually is but that really does not make it a difficult dish. It really is very simple just take it nice and slow chill out pour a glass of wine and add and stir and you will be just peachy. Taking it slow allows you to also pay a little more attention to the mushrooms which I find can get a little lost when cooked with the risotto so frying them off in butter and then reducing a little Balsamic vinegar in there and all of my buttons are being pressed.

A mushroom risotto really is a beautiful thing and I used some really large white mushrooms I found at a local market, I wish I had the knowledge to be a little more adventurous with what I use. I am sure there are a host of mushrooms I could forage from local woodland and we even have a place to get the checked out at a local market. But I am fearful of now really having the language skills, whilst I am sure I could do the whole ‘eat it you die’ thing but I want to understand what I am eating and that is beyond my Hungarian skills πŸ™

I can’t believe I have made it through almost a whole year before sticking a mushroom risotto recipe on my site, I love this stuff and sure you have to spend 30-40 minutes stirring them in the kitchen but as far as I am concerned that is relaxing. Stir, sip wine, listen to a little music, our thick walls mean I can listen as loud as I like and not bother Fearless Stunt Wifey, I swear I must cook a risotto at least once a fortnight… That is every two weeks for those of you on the other side of the Atlantic, it was only last week that I realised that ‘fortnight’ is not used in the US very often so I have been happily chatting away to people using it all the time and one personsay what do you mean. I am sure it happens far more often than I am aware of too, so please feel free to tap me up say ‘what you talkin’ about’!

My Balsamic Leek and Mushroom Risotto is a superb comforting meal filled with the flavours of autumn and winter.
Like this recipe? Then you should definitely check out this one!  Pork Pie with Apple and Cider

Balsamic Leek and Mushroom Risotto

My Balsamic Leek and Mushroom Risotto is a superb comforting meal filled with the flavours of autumn and winter. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Author Brian Jones


  • 500 ml Vegetable Stock.
  • 50 g Butter.
  • 75 g Onion. Finely Diced.
  • 1 Leek. Sliced into 5mm coin shapes.
  • 1 Clove Garlic. Finely Diced.
  • 150 g Arborio Rice.
  • 125 ml White Wine.
  • 50 g Butter.
  • 200 g Mushrooms. Half diced into a 5mm dice and half sliced.
  • 2 Tbsp Balsamic Vinegar.
  • 25 g Butter.
  • 35 g Parmesan Cheese. Grated.
  • Salt and pepper to season. the amount of salt required will vary greatly depending on your stock so you will need to rely on your taste buds.


  1. Heat the vegetable stock to a slow simmer.
  2. In a large frying pan heat the butter and then cooked the leaks (Reserve a few rings to fry for garnish later) and onions over a medium heat until softened but not coloured, this should take about 10 minutes.
  3. Add in the diced garlic and cook for a further 1 minute.
  4. Add in the rice stirring until the grains become translucent at the edges.
  5. Turn up the heat to medium high and add in the white wine and stir until all of the wine has disappeared.
  6. Now you need to slowly stir in the hot vegetable stock a ladle full at a time, stirring continually, making sure all of the stock has been incorporated each time and the pan is dry.
  7. In the meantime heat another 50g of butter in a separate frying pan and add in the mushrooms and fry until soft.
  8. Repeat this until all of the stock is incorporated and the rice is cooked with a very slight bite which should take between 25 and 35 minutes.
  9. Then increase the heat and add in the balsamic vinegar and reduce.
  10. When the rice is cooked stir in the mushrooms, Parmesan cheese and extra 25g of butter and cover with a lid and let sit for 2-3 minutes before serving.

Recipe Notes

A good risotto should be smooth and creamy and should 'ooze' when you put it into the bowl and not be too dry.

Like this recipe? Then you should definitely check out this one!  Grilled Cheese and Asparagus Sandwich
My Balsamic Leek and Mushroom Risotto is a superb comforting meal filled with the flavours of autumn and winter.
My Balsamic Leek and Mushroom Risotto is a superb comforting meal filled with the flavours of autumn and winter.


  1. Sarah February 12, 2016 at 11:38 am - Reply

    What a gorgeous looking dish! I bet it is just as delicious, too! Will definitely need to try this soon…ASAP…today!

  2. Kathryn @ Family Food on the Table February 12, 2016 at 11:39 am - Reply

    I love a creamy, warm, comforting risotto and this one sounds amazing! Mushrooms and leeks are some of my favorites and balsamic makes everything better in my opinion. Can’t wait to sip on some wine and stir this lovely little dish – yum!

    • Brian Jones February 16, 2016 at 9:34 am - Reply

      Enjoy, I like food that is so simple one can sup wine whilst making it… Very civilised πŸ˜‰

  3. Sara February 12, 2016 at 12:59 pm - Reply

    I love risotto! I have to try this recipe! I know it has to be ah-mazing!

  4. Amy @ Accidental Happy Baker February 12, 2016 at 7:27 pm - Reply

    Oh this is comfort food at it’s best. I kind of love dishes that invite others into the kitchen with me as I cook and I think this would be one of those, people would just be drawn in to sit and watch and smell the aroma as it cooked. Heavenly!

    • Brian Jones February 16, 2016 at 9:37 am - Reply

      You can chat a stir and look like the kitchen god/goddess you are and deliver a wonderful plate of food all at the same time… You should definitely look stressed on occasions though, wouldn’t want folk to know how easy this cooking malarky really is πŸ˜‰

  5. Ramona W February 15, 2016 at 1:01 am - Reply

    A big bowl of comfort… my favorite TV show and I’m a happy girl!! This looks like happiness in a bowl. πŸ™‚ .

  6. Revathi Palani February 17, 2016 at 12:16 pm - Reply

    OMG. These looks sooo beautiful and delicious. I could happily complete the whole bowl πŸ™‚

  7. Paige @ Where Latin Meets Lagniappe February 21, 2016 at 1:50 am - Reply

    This risotto looks delicious! I also think that risotto is such a wonderful comfort food πŸ™‚ And the mushrooms and cheese look fantastic!

    • Brian Jones February 22, 2016 at 7:44 am - Reply

      It really is, definitely one of my winter ‘make me feel cozy’ dinners.

  8. Whitney February 22, 2016 at 2:53 am - Reply

    Mushroom risotto is literally one of my favorite dishes. I love the addition of leek and balsamic vinegar — I’ve never tried a mushroom risotto with those, but I know it would taste SO good!

    • Brian Jones February 22, 2016 at 7:39 am - Reply

      Thanks Whitney, I have a bit of an obsession with Balsamic and use it in loads of dishes πŸ˜€

  9. Hillary Reeves February 23, 2016 at 1:56 am - Reply

    Looking forward to the “adventures of foraging Brian” one day soon, I’m sure!

    • Brian Jones February 24, 2016 at 9:12 am - Reply

      I may need to improve my knowledge of mushrooms in the Hungarian language first πŸ˜‰

  10. Byron Thomas February 25, 2016 at 1:13 pm - Reply

    Wow – Brian, this dish looks wonderful – and it’s vegetarian!!!!!!!! πŸ™‚ I’ve just recently discovered a love for mushrooms, and believe it or not, I’ve only cooked with leeks twice in my life. I love the char you got on the leek slices you’ve used for garnish! As for fortnight – thanks for clearing that up. πŸ™‚ There’s been times when I’ve seen differences in language in your writing, but luckily, I was raised in Newfoundland, which was highly influenced by the British. Some of the European influence remains steadfast today in our culture, especially in terms of language and slang.

    • Brian Jones February 28, 2016 at 8:48 am - Reply

      Tehee, cheers Byron, I guess I cook a lot of vegetarian food but don’t usually think about it as being ‘Veggie’ just tasty, although at this time of year when or pantry is diminished I definitely cook and eat a lot more protein. I love reading through other bloggers stories and I think the free flowing and differing language plays a huge part of that, it seems to come across much more in a blog than a commercial website. I am endless fascinated by the way that the English language varies, I am from the Midlands in the UK and my wife from the North and when her Mother comes to visit my wifes accent changes dramatically and I often need her to translate for a couple of days πŸ˜€

  11. Dump and go risotto isn’t risotto, and the best risotto is always cooked with a glass of wine in hand. πŸ˜‰ This recipe looks phenomenal!

    • Brian Jones February 28, 2016 at 8:49 am - Reply

      Thanks Mary, I am definitely from the school of ‘Cooking should be done with a glass of wine’ πŸ˜‰

  12. Whitney February 27, 2016 at 12:08 am - Reply

    I’ve always been scared of making risotto, but this looks too good to pass up.

    • Brian Jones February 28, 2016 at 9:05 am - Reply

      I think a lot of people feel the same way but it really is a very simple dish to make you just have to stand there and stir, but a glass of wine and some music and off you go πŸ˜€

  13. Farida March 2, 2016 at 9:56 am - Reply

    love this , pinning!

  14. […] quite spectacular dish and one that can be made to look beautiful. I have waxed lyrical about risotto in a previous recipe, it is my idea of heaven and this takes that wraps it in breadcrumbs, deep […]

  15. Charlie November 3, 2016 at 5:26 pm - Reply

    Just a heads up… in the ingredients list there is no mention of adding white wine, but in the method you do. So what is the quantity of wine needed?

    • Brian Jones November 4, 2016 at 7:11 am - Reply

      Thank you so much for bringing this to my attention, I have updated the recipe to include the wine, it is 125ml πŸ™‚

Leave A Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.