This is delicious. I halved the balsamic vinegar and doubled the wine. I don't think I would eliminate the vinegar altogether because it really adds to the flavor. However, I think the entire amount might be too overhelming. I also sauted about 4 ounces of sliced mushrooms after the onions were done. While cooking the last cup of stock into the risotto, I added a bag of fresh baby spinach and let it wilt down. This not only added color but nutritional value. Also, I don't think using a roasted chicken is completely necessary but given the amount of time and attention a risotto needs, it was nice not to have to worry about cooking chicken. I'd definately make this again!
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