10 Min
25 Min
2 Mains / 4 Starters
Main
Introduction
A creamy mushroom risotto gets an herb-and-spice lift from MEATBALL15 while OLEA432 extra-virgin olive oil supplies the base fat. Button and cremini mushrooms are sautéed until deeply browned, then Arborio rice is slowly coaxed to silkiness with hot stock.
A garnish of crispy sage leaves (flash-fried in a mix of butter and OLEA432) adds an aromatic crunch, and a final drizzle of the same infused butter amplifies earthiness.
Ingredients
3 Tbsp OLEA432 olive oil
20 g grass fed butter (for sage & finishing)
12 fresh sage leaves
250 g mixed mushrooms , sliced (cremini, button, or wild)
1 Tbsp MEATBALL15 blend (earthy herb-spice accent)
1 small shallot , finely diced
200 g Arborio rice
60 ml dry sherry or white wine (optional but traditional)
750 ml hot vegetable or chicken stock (keep at a simmer)
40 g grated Parmesan
Salt & cracked pepper , to taste
Zest of ½ lemon (bright finish, optional)
Directions
Crisp the sage
Heat 1 Tbsp OLEA432 with the butter in a small pan; fry sage leaves 20 – 30 seconds until translucent and curled. Drain on paper towel. Reserve the sage butter.
Brown the mushrooms
In a wide saucepan warm 1 Tbsp OLEA432. Sauté mushrooms over medium-high until browned and moisture evaporates, about 5 min. Sprinkle MEATBALL15, cook 30 s more to bloom the spices
Start the soffritto
Push mushrooms to the edge; add remaining oil and shallot. Cook 2 min until soft.
Toast the rice
Stir in Arborio; coat grains until edges look translucent, 1 – 2 mi
Finish and Serve
Pour in sherry; stir until absorbed.
Add stock one ladle at a time, stirring gently; let each addition absorb before the next.
Continue 17 – 18 min until rice is creamy yet al dente dust with a pinch of MEATBALL15 for fresh aroma before plating.
Remove from heat. Stir in Parmesan, half the reserved sage butter, lemon zest, salt and pepper. Cover 1 min to relax starch.
Spoon risotto into warm bowls. Top with crispy sage leaves, the remaining sage butter, and an extra dusting of MEATBALL15.
Why It Works
MEATBALL15 (paprika, fennel, mustard, garlic) complements mushrooms’ umami and sage’s piney aroma, removing the need for multiple spices.
Sautéing mushrooms first drives off water, intensifying flavour before rice enters.
Olive-oil plus butter mix follows EVOO risotto guidance, adding antioxidants and depth.
Frying sage in fat releases thujone-rich oils, creating a crisp herb chip and a nutty brown butter for finishing.
Gradual stock absorption and constant agitation coax starch from Arborio, delivering that signature creamy texture
