Mushroom “Risotto” featuring Spicy Calabrian Pesto Oil

Elevate Your Culinary Adventure with Big Horn’s Mushroom Risotto! 🍄

This classy dish a sliiiightly more “intermediate” to craft, but trust us – it’ll be worth the extra effort!

You’ll immerse your guests in the richness of perfectly caramelized mushrooms, dancing in harmony with the warmth of our signature Spicy Calabrian Pesto Olive Oil.

Get ready to embark on a flavor adventure that will leave your taste buds craving more!


– 1 Cup: Short Grain Rice

– 1 Pint: Sliced Mushrooms

– 3 Cups: Bone Broth or Beef / Chicken Stock

– 1 Tbsp: Big Horn Spicy Calabrian Pesto Olive Oil

– 1/4 Tsp Each: Salt, Pepper, Dried Thyme, Garlic Powder, Onion Powder

– Parmesan or Asiago Cheese (Grated, to taste)


Step 1: Heat 1 tbsp Big Horn Spicy Calabrian Pesto Olive Oil over medium in a large saucepan.

Step 2: Add 1 cup short grain rice and stir for 1-2 minutes to lightly “toast” rice.

Step 3: Add 3 cups broth or stock, 1 cup at a time* (see below) + 1/4 tsp each, salt, pepper, dried thyme, and garlic and onion powders.

Step 4: Bring rice, broth, and seasonings to a light simmer and stir occasionally. *Broth quantity will total roughly 3 cups in all.

Step 5: Add broth to rice in 3/4-1 cup increments until liquid is mostly absorbed, then add more. (Rice is done when creamy and tender and most liquid is absorbed.)

Step 6: While rice is cooking, sauté 1 pint sliced mushrooms over medium heat in Spicy Calabrian Pesto Olive Oil, salt, and garlic powder for 5-6 minutes, until water is gone and mushrooms are golden.

Step 7: Top risotto with mushrooms and grated parmesan or asiago cheese.