Blood Orange Olive Oil Risotto With Wild Mushrooms

  • 6 Servings
  • 60mPrep Time
  • 40mCook Time
  • 100mReady In
  • Category : Food
  • Subcategory : Cereals, grains and pastas
  • Main Ingredient : Risotto
  • Chef : Brian Duncan

Wine director Brian Duncan pairs this deliciously creamy risotto with one of his favorite vinos.


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 serving


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.