Creamy seasonal mushroom risotto with orange and lemon pressed olive oil: the Italian autumn recipe

Why choose orange and lemon pressed olive oil for risotto

Pairing orange and lemon pressed olive oil with seasonal mushrooms, such as ceps, chanterelles or oyster mushrooms, turns a classic risotto into a dish full of colour and aroma. This oil, obtained by milling fresh citrus together with the olives, releases a lively freshness that balances the richness of the creamy rice and the pan-fried mushrooms. It is a simple gesture that evokes the Italian autumn, while staying easy to pull off at home.

Also discover how to personalise your bottle of olive oil to bring a unique touch to your table or to your guests.

The recipe for mushroom risotto with orange-lemon olive oil

Ingredients for 4 people

1. 320 g of Carnaroli or Arborio rice
2. 400 g of seasonal mushrooms (ceps, chanterelles, oyster mushrooms)
3. 1 litre of hot vegetable stock
4. 1 shallot
5. 100 ml of dry white wine
6. 40 g of grated Parmesan
7. 3 tablespoons of orange and lemon pressed olive oil
8. 30 g of butter (optional)
9. Salt, freshly ground pepper

Step-by-step preparation

1. Clean the mushrooms and cut them into pieces. In a pan, heat half of the orange and lemon pressed olive oil, add the finely chopped shallot, then the mushrooms. Sear them over high heat for 5 minutes, then set aside.
2. In a saucepan, pour the rest of the olive oil, add the rice and let it turn translucent over medium heat. Deglaze with the white wine.
3. Add the stock gradually, one ladle at a time, stirring constantly. Cook for 15 to 18 minutes.
4. Stir in the pan-fried mushrooms and carry on cooking for 2 minutes.
5. Off the heat, add the Parmesan, the butter if you like, and adjust the seasoning.
6. Serve immediately, finishing with a drizzle of orange and lemon pressed olive oil to bring out all the aromas.

Vary the mushrooms according to what the market has, and don't hesitate to serve this dish at a dinner with friends or family to introduce them to the subtlety of this exceptional oil.

Find orange and lemon pressed olive oil on the site, along with formats to suit every need.

Tips, pairings and chef's tricks

The secrets of a successful risotto

• Use an Italian risotto rice (Carnaroli, Arborio) for a creamy texture.
• Go for a homemade stock, rich in seasonal vegetables.
• Add the orange and lemon pressed olive oil in two stages: for cooking the mushrooms, then as a finish on the plate to preserve its aromas.
• The Parmesan can be replaced with pecorino for a more rustic version.

Pairings and variations

• This risotto goes perfectly with roast poultry or grilled white fish.
• For a vegetarian version, skip the butter and pile on the fresh herbs (parsley, chervil).
• Serve it as a starter at an autumn meal, or as a main course with a rocket salad.

Discover other ideas for putting together a gourmet gift set around olive oils, perfect to give or to share.

Frequently asked questions about risotto and citrus olive oil

1. Which olive oil should you use for a mushroom risotto?
2. Can you replace the butter with olive oil in risotto?
3. When should you add the orange and lemon olive oil in the recipe?

To go further into the world of oils, discover the space dedicated to professionals and personalisation, a reference for Italian dining in France.