This risotto is all about balance. The mushroom, citrus, and herbs are woody, piney, and bright—a perfect complement to the starch and creaminess of the risotto. The bold, spicy notes of Graza’s finishing oil balances out the tart, sweet macerated blood orange. When we bring it all together, we get an unforgettably luscious risotto.
For the risotto
- 2–3 tablespoons Graza “Sizzle” extra-virgin olive oil
- 1 shallot, finely chopped
- 1 cup mushrooms, sliced
- 300g arborio rice
- 1 cup dry white wine such as Chardonnay or Pinot Grigio
- 2¼ cups water
- 2 packets Bare Bones Instant Beverage Mix: Chicken
- Sour cream or parmesan, to serve
- Chopped pistachios, to serve
- Handful hand-torn mint or sage, to garnish (we prefer to use sage, but if you can’t get your hands on some mint also works) **
For the blood orange
- 2 blood oranges, peeled and diced (removing seeds as needed)
- 1 tablespoon Graza “Drizzle” extra-virgin olive oil
- ¾ teaspoon sugar
- ½ teaspoon smoked paprika
- 3 sage leaves, finely chopped
Preheat oven to 400ºF.
Heat an oven-safe paella pan or dutch oven over medium-high heat and add “Sizzle” olive oil. Add mushrooms and let brown, stirring occasionally, about 5 minutes. If the mushrooms stick to the pan a bit, that’s okay—we’re going to deglaze the pan later.
Add shallot and cook for 2 more minutes. Add arborio rice and stir. Let the rice cook until it’s beginning to toast, about 3 minutes. Add the white wine and stir, scraping up any bits that were stuck to the bottom of the pan.
Turn off heat, add water and instant bone broth, then stir gently to combine. Cover and bake until most of the liquid is absorbed, about 22-25 minutes.
While the risotto bakes, combine blood orange, sugar, and sage to a medium mixing bowl. Stir together, then add “Drizzle” olive oil. When the risotto is done, top with blood orange mixture.
Serve with sour cream, grated parmesan, chopped pistachio, more fresh herbs, and another drizzle of olive oil.