Madeleine’s Family Risotto using Willow Creek Olive Oils – 30.06.2016

Madeleines Family RisottoWillow Creek Olive Estate recently received the good news that the Willow Creek Directors’ Reserve Extra Virgin Olive Oil came 2nd in the Intense Category, and also a ‘Gran Menzione’ for their Estate Blend EVOO at the L’Orciolo D’Oro (Enohobby Club) International Olive Oil Competition in Italy. There is no stopping them.

13510770_10154148933041183_4365956935481490899_nThe Enohobby Club Trophy, in Majolica Ware

As a homage to Willow Creek, my wife Madeleine made what she called our Family Risotto, we tend to use Bacon and Mushrooms in our risottos.  Here’s one in which we use the Estate Blend and also the Garlic and Lemon Infused Oils.

Madeleine’s Family Risotto

Serves 8

You’ll need..
4 250g sliced streaky bacon
Willow Creek Estate Blend EVOO
Willow Creek Lemon Infused EVOO
Willow Creek Garlic Infused EVOO
4 big onions chopped
4 cups Carnaroli Rice

[you can use any risotto rice like Arborio] 250ml white wine
2 litres NOMU Chicken Fond – very hot
2 teas dried thyme added to the stock
1 Tbs tomato paste added to the stock
4 250g packs sliced button mushrooms
125ml cream
Sea Salt and 20 grinds of Black Pepper
Parmigiana Reggiano

What you’ll do..

In a large enamelled cast iron casserole add a little olive oil and fry the bacon over medium heat until crisp. Remove on to kitchen paper to drain.

Add a drizzle each of the garlic and lemon oil.  Add the onions and sprinkle lightly with salt. Cook over medium to low heat, stirring frequently until the onions are light gold in colour, adding a bit more oil if necessary.

Once the onions are the right colour, add the rice and stir while heating the grains and covering them all in oil.

Add the wine and allow to evaporate, then start adding the stock a ladle at a time stirring all the while.  The stirring is part of the process and allows some rice dust from the grains to thicken the liquid and prevent it from sticking to the base.  Continue until all the stock is added and the rice almost cooked through – you can bite through a grain and see if it is still chalky white in the centre.  Add the mushrooms and continue stirring until the rice is cooked and the mushrooms are done. Season well with sea salt and 20 grinds of black pepper.

Stir in the bacon and cream, cover and allow the casserole to stand for about ten minutes.  Taste and adjust the seasoning if necessary.

Serve with finely grated Parmigiano Reggiano.

Michael’s wine recommendation – CLICK HERE

Belfield Magnifica nv

Read more about Willow Creek Olive Estate and order their products onlineCLICK HERE

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