Willow Creek Olive Estate in the beautiful Nuy Valley between Worcester and Robertson has a range of olive products which I love using in the kitchen. They recently introduced an Extra Virgin Olive Oil and Virgin Coconut Oil Blend.
In the recommended diets of today, olive and coconut oil are celebrated over seed oils. This delicious blend is one which you can use freely in cooking, salad dressings, in dips and as a preserver.
I was so pleased to have the chance the other day to use the oil in a Risotto for 2.
One of the things I do with olive oil, and indeed this oil, is to flood the base of the cooking appliance you are using thinly with Willow Creek Extra Virgin Olive Oil and then ‘seasoning’ it with the Willow Creek Jalapeno and Garlic infused oils.
What you’ll need…
Willow Creek Extra Virgin Olive Oil & Virgin Coconut Oil Blend
Willow Creek Jalapeno and Garlic infused Extra Virgin Oil
1 large onion, finely chopped
I large stalk celery, finely chopped
200g Arborio Rice
250ml dry white wine
750ml boiling water – you could use vegetable stock
6 dried Morelles, reconstituted and chopped
250 white button mushrooms – sliced and chopped
100g frozen peas
15 cherry tomatoes – cut in half
sea salt and freshly milled black pepper
What you’ll do…
Flood the base of the cast iron casserole with the olive oil and season it gently with the jalapeno and garlic infused oils.
Heat gently and keep the heat as medium as possible. When the oil is hot, add the onion and celery. Cook, stirring all the while until the onion is a light golden brown. Add the rice and stir gently to heat the grains and cover them with oil. Add the wine and reduce until the wine is evaporated away. Then add the water or vegetable stock ladle by ladle stirring all the while, it is this stirring that releases the rice flour off the grain and creates the creaminess in the risotto. When you have added about half the liquid, add both the mushrooms and cook, adding more liquid while stirring until the rice is cooked and all the liquid is used. Add the peas and the tomatoes. Remove from the heat and season as required. Place a lid on the casserole and allow to stand for about ten minutes.
Serve in bowl with a generous sprinkling of Parmesan, or Grana Padano.
Read more about Willow Creek Olive Estate – CLICK HERE