Blood Orange Olive Oil Risotto With Wild Mushrooms
- 6 Servings
- 60mPrep Time
- 40mCook Time
- 100mReady In
Wine director Brian Duncan pairs this deliciously creamy risotto with one of his favorite vinos.
Ingredients
For topping: 2 tbsp unsalted butter (1/4 stick) 3 tbsp Sonoma Farm Blood Orange Infused Extra Virgin Olive Oil 3/4 lb cremini mushrooms, cleaned, trimmed, and sliced (about 4 cups) 2 tbsp snipped chives< For risotto: 2 oz dried wild mushrooms 2 cups boiling water 4 cups (1 quart) low-sodium chicken broth 3 tbsp unsalted butter 2 shallots, minced 1 1/2 cups Arborio or Carnaroli rice 1/2 cup dry white wine 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for servingDirections
To prepare the dried mushrooms for the risotto:
- Place them in a small mixing bowl and cover with boiling water.
- Let mushrooms sit until softened, about 45 minutes.
To make the topping:
- Heat the butter and blood orange olive oil in a large frying pan over medium-high heat.
- When the butter foams, add cremini mushrooms and stir to coat.
- Cook, stirring only once or twice, until mushrooms are golden brown with crispy edges, about 5 to 7 minutes.
- Transfer to a small bowl and toss with the chives;
- season with salt and pepper to taste.
- Set aside.
To make the risotto:
- Remove the dried mushrooms from the soaking liquid, gently squeezing the excess liquid back into the bowl and reserving the liquid.
- Chop the mushrooms and set aside.
- Strain the soaking liquid through a double thickness of cheesecloth or a paper coffee filter, being careful not to include any dirt that may have settled on the bottom of the bowl.
- In a heavy saucepan, combine the strained soaking liquid with the chicken broth.
- Bring the mixture to a boil, then lower the heat to keep the mixture hot but below a simmer.
- In a large saucepan over medium heat, melt the butter until foamy.
- Add the shallots and cook until soft and lightly colored, about 3 to 5 minutes.
- Stir in the chopped reconstituted mushrooms and cook for about 3 minutes, stirring occasionally.
- Add the rice and stir until it is well coated with butter.
- Add the wine and cook, stirring frequently, until the liquid has completely evaporated.
- Add 1 cup of the hot broth to the rice and cook, stirring frequently, until the liquid is absorbed, about 8 to 10 minutes.
- Continue to cook the rice, adding 1/2 cup of the hot stock at a time and stirring until it is absorbed before adding more.
- When the rice is done, it should be creamy and tender but still slightly firm to the bite; the total cooking time will be 30 to 40 minutes.
To assemble the dish:
- Remove the risotto from the heat, stir in 1/2 cup of the Parmigiano-Reggiano, and season with salt and freshly ground pepper.
- Spoon the risotto into the center of each serving dish, top with the sautéed cremini mushrooms, and sprinkle with the remaining 1/2 cup cheese.
- Serve immediately, passing extra cheese on the side.
