Mushroom “Risotto” featuring Spicy Calabrian Pesto Oil

Putting together that perfect Valentine’s Day menu? This Mushroom “Risotto” featuring our Big Horn Spicy Calabrian Pesto Olive Oil makes the perfect side! Creamy herbed rice with caramelized mushrooms, it is simple yet so flavor packed!

To make:
Heat 1 tbsp Big Horn Spicy Calabrian Pesto Olive Oil over medium in a large saucepan.
Add 1 cup short grain rice and stir for 1-2 minutes to lightly “toast” rice.
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.
Bring rice, broth, and seasonings to a light simmer and stir occasionally. *Broth quantity will total roughly 3 cups in all.
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.
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.
Top risotto with mushrooms and grated Parmesan or asiago cheese. Enjoy!