Smoky Mushroom Risotto
By Farrington's Mellow Yellow
Published on 09 October 2022
Farrington’s Mellow
Yellow Oak Smoked Rapeseed Oil adds incredible flavour to this Smoky Mushroom
Risotto recipe. The key here is to replace the usual knob of butter that is
stirred in at the end of a risotto with a drizzle of Oak Smoked Rapeseed Oil.
Mushroom risotto is a brilliant classic and you’ll love the smoky addition to
bring even more flavour to this dish.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 4 tablespoons of farrington’s mellow yellow oak smoked rapeseed oil
- 1 large onion, finely chopped
- 2 cloves of garlic cloves, crushed
- 450 g of mushrooms, sliced
- 350 g of arborio rice
- 150 ml of white wine
- 1.2 l of vegetable stock, approximate
- 2 tablespoons of fresh parsley, chopped
- 1 handful of grated parmesan (or vegan/vegetarian alternative), to serve
- 1 pinch of salt
- 1 pinch of pepper
Method
Step 1
Pour 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil into a large sauté pan and wait until hot.Step 2
Add chopped onion and fry for a few minutes to soften. Add the crushed garlic and continue to fry. Add the sliced mushrooms and fry until they have softened and cooked through. Add the arborio rice and stir well, frying gently for a couple of minutes.Step 3
Pour in a glass of white wine, reduce the temperature to a medium heat and simmer until the wine has been absorbed.Step 4
Pour in vegetable stock, a little bit at a time, stirring well and waiting for most of the stock to have been absorbed before adding more stock. Continue to add stock until the rice is cooked and the sauce is creamy.Step 5
Stir in the chopped fresh parsley and season with salt and freshly ground black pepper.Step 6
Add the remaining 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil and stir through.Step 7
Serve with grated parmesan (or a vegan/vegetarian alternative) and enjoy!