5 C chicken or vegetable stock
2 shallots, minced
1/4 C of The Olive Bin's Wild Mushroom & Sage Olive Oil
1 1/2 C Arborio rice
1/2 C of The Olive Bin's Honey Ginger White Balsamic Vinegar
1 C diced roasted acorn squash
1/2 C grated Parmesan cheese
1/2 C diced wild mushrooms (porcini, chanterelle, lobster, etc.)
Sea salt
In a large saucepan, bring the stock to a simmer over medium heat, cover, and continue to simmer without reaching a boil.
In a large frying pan over medium heat, saute the shallots in the olive oil until soft but not golden, about 3 minutes. Add the rice and mix to coat it evenly with olive oil, ensuring the rice is shiny and translucent.
Add the balsamic to deglaze the pan and scrape up any bits of shallot that may have stuck, stirring constantly. Keep the heat on medium.
Keep stirring until the balsamic has evaporated, about 2 minutes. Slowly add the stock, ½ cup at a time, stirring between each addition to ensure that the rice is absorbing the stock slowly and consistently. Only add the next addition of stock when the pan is almost dry.
Once ¾ of the stock has been added and the rice is starting to look plump, check the texture of the rice. If it’s creamy and smooth, it’s time to add the mushrooms. If it still has a bit of a crunch to it, add another splash of stock, stir until it has been fully absorbed, then add the roasted acorn squash and test again. Stir in the parmesan and mushrooms.
Place the risotto in a serving bowl or on individual plates, sprinkle with a touch of sea salt, drizzle generously with more olive oil, and top with any remaining parmesan and mushrooms. Serve immediately.
This recipe is from our The Olive Oil & Vinegar Lover's by Emily Lycopolus - available in stores!
