Creamy Mushroom Risotto with British Blend Olive Oil Drizzle
Rich, creamy, and infused with the essence of British Blend Olive Oil, this Creamy Mushroom Risotto with British Blend Olive Oil Drizzle is a dish that defines comfort food with a gourmet twist. Each spoonful delivers perfectly cooked arborio rice, earthy mushrooms, and a luscious creaminess that’s elevated by the aromatic blend of herbs in the infused olive oil.
The British Blend Olive Oil shines in this recipe, adding depth to the sautéed mushrooms and finishing the dish with a silky drizzle that ties everything together. Whether you’re serving it as a main course or a luxurious side, this risotto is a labor of love that’s well worth the effort. Warning: you may want to make extra because everyone will come back for seconds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-Inspired
Ingredients
Arborio Rice: 1 cup
British Blend Olive Oil: 4 tablespoons (divided)
Mushrooms: 8 ounces, sliced
Yellow Onion: 1 small, finely diced
Garlic: 2 cloves, minced
Dry White Wine: 1/2 cup
Vegetable Broth: 4 cups, kept warm
Parmesan Cheese: 1/2 cup, grated
Butter: 2 tablespoons
Salt: 1 teaspoon
Black Pepper: 1/4 teaspoon
Fresh Thyme: 1 tablespoon, chopped (optional for garnish)
Instructions
Equipment: Large saucepan, wooden spoon, ladle, cutting board, knife.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Prepare the Ingredients (5 minutes):
Slice the mushrooms, dice the onion, and mince the garlic. Warm the vegetable broth in a separate saucepan over low heat.
Sauté the Mushrooms (5 minutes):
Heat 2 tablespoons of British Blend Olive Oil in a large saucepan over medium heat. Add the mushrooms and a pinch of salt. Cook until golden brown, about 5 minutes, then remove and set aside.
Cook the Aromatics (3 minutes):
In the same saucepan, add 1 tablespoon of olive oil. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.
Toast the Rice (2 minutes):
Stir in the arborio rice, ensuring it’s coated in the oil and aromatics. Cook for 2 minutes, stirring frequently, until the rice becomes slightly translucent around the edges.
Deglaze with Wine (2 minutes):
Pour in the white wine and stir until mostly absorbed. This step adds a bright, tangy depth to the dish.
Add the Broth Gradually (20 minutes):
Using a ladle, add one scoop of warm broth to the rice, stirring constantly. Once the liquid is mostly absorbed, add another ladleful. Repeat this process for about 20 minutes, or until the rice is creamy and tender with a slight bite.
Finish with Mushrooms and Cheese (5 minutes):
Stir in the cooked mushrooms, butter, Parmesan cheese, and a drizzle of British Blend Olive Oil. Season with salt and pepper to taste.
Serve:
Plate the risotto and garnish with fresh thyme and a final drizzle of olive oil for extra flavor.
Notes
Utensils:
Large Saucepan
Wooden Spoon
Ladle
Cutting Board
Knife
Making risotto is like giving your stove a big, warm hug—it takes some love and attention, but the payoff is worth every stir. Watching the rice transform into a creamy masterpiece while the British Blend Olive Oil works its magic is pure kitchen therapy. Pair it with a crisp glass of white wine (for you, not the dish) and savor the moment.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg