Mushroom Risotto
Mushroom Risotto
Serves: 2–3
In This Recipe
- 🧄 Oleavia Garlic Fused Extra Virgin Olive Oil
Ingredients
| Ingredient | Amount |
|---|---|
| Arborio rice | 1 cup |
| Oleavia Garlic Fused Extra Virgin Olive Oil | 1/3 cup, divided |
| Shallot, finely chopped | 1 small |
| Mixed mushrooms (shiitake, cremini, oyster), sliced | 2 cups |
| Vegetable broth, kept warm | 3–3.5 cups |
| Grated Parmesan cheese (optional) | 1/4 cup |
| Fresh thyme leaves | For garnish |
| Sea salt, white pepper, black pepper | To taste |
Instructions
- Sauté the Shallots and Mushrooms: Heat 2 tbsp of garlic olive oil in a large skillet over medium heat.
- Add the shallots, cooking until soft and translucent.
- Add mushrooms and sauté until golden and caramelized (about 5–6 minutes). Season lightly with salt and pepper. Mix well and set aside.
- Toast the Rice: In the same skillet, add 2 more tbsp of garlic olive oil and Arborio rice. Stir to coat each grain and toast for about 2 minutes.
- Add the Broth Gradually: Add warm broth one ladle at a time, stirring until absorbed before adding more. Continue for 12–15 minutes.
- Stir frequently to release the starches that give risotto its creamy texture. Cook until rice is tender but slightly al dente.
- Incorporate Mushrooms and Parmesan: Fold in sautéed mushrooms and Parmesan (if using) once rice reaches desired consistency.
- Add the remaining garlic olive oil, stirring to enhance aroma and richness.
- Season and Garnish: Adjust with salt, white pepper, and black pepper to taste.
- Garnish with thyme leaves and a final drizzle of garlic olive oil for shine and flavor.
- Serve Warm: Serve immediately.
