Easy Risotto with Mushrooms and Olives (plus Crispy Prosciutto!)

How in the world have I never shared a risotto recipe here with you?! Preposterous. This easy risotto with mushrooms and olives is too good. I love risotto, you see. It’s something I’ve made regularly, for as long as I’ve been cooking. So, it’s high time I share one with you here on MKL. If you’ve never made one before, you’re in for a treat. Essentially, risottos are made from very starchy rice varieties (you’ll most often see Arborio called for in recipes), and I often like to say they eat a lot like a creamy, savory rice pudding of sorts.

If you like the looks of this Golden Risotto with Mushrooms and Olives you might also enjoy our Japanese Risotto with Crispy Salmon – it’s just super tasty. Or, take a look at this Easy Creamy Chicken and Rice Skillet or my Smoky Chorizo, Chicken & Rice Skillet. This Spice Rubbed Chicken with Loaded Rice is also a fan favorite over here, and carries some risotto-esque vibes as well.

Risotto with Mushrooms and Olives: About that glow

A classic Milanese-style risotto is typically made with a little bit of saffron. But seeing as how saffron is/are the stems of crocus flowers, it costs a pretty penny to procure. It ain’t cheap. So, rather than ask you to buy expensive saffron for this recipe, I am making what I think is a reasonable swap.

Here, I’m calling for earthy, sunny-hued ground turmeric instead. Now, turmeric isn’t a spice oft used in Northern Italian cooking. You’ll see it in Middle Eastern and Indian cooking, of course. But still, I find that many more people have a jar of lovely turmeric sitting in their spice drawers and this is a great way to show it some love. The turmeric will stand in for the saffron beautifully, offering a lovely glow and the subtle, grounding earthiness that is the hallmark of this very special spice.

Let’s talk about Olive Oil for a sec …

This recipe shows how to work with both regular cooking olive oil and high-quality, extra virgin olive oil, as it puts each variety to good use.

Regular Olive Oil

I.E. not extra virgin. This is the kind that’s suitable for cooking, and applications where heat is involved. It has a higher smoke point and is also typically cheaper. So, this is the stuff to reach for if you want to use it as your cooking oil/medium.

Extra Virgin

Extra virgin olive oil has a lower smoke point (tolerates heat less than regular olive oil) and therefore is really only suitable for applications where heat isn’t going to compromise its integrity. So, think salad dressings, aioli, raw salsas/sauces, and like in today’s risotto – finishing/drizzling over dishes.

What you’ll need to make this risotto with mushrooms and olives:

• 2 TBSP olive oil, plus more as needed
• 6 slices prosciutto
• 2 cups diced onion
• 12 ounces sliced mushrooms (any kind)
• 1.5 cups pitted green olives
• Salt and pepper, as needed
• 1 tsp turmeric
• 1 lb. Arborio rice, (I use Lucedio brand)
• 2 garlic cloves, minced or grated
• 2 cups dry white wine
• 4 to 6 cups chicken stock, warmed 
• ½ to ¾ cup grated parmesan
• 3 TBSP butter
• 2 to 3 TBSP good Extra Virgin olive oil, for finishing (such as 
• Optional touches: fresh chopped green herbs

How to make this Golden Risotto with Mushrooms and Olives (and Crispy Prosciutto)

1. Place a large, deep pot over medium heat and add the 2 TBSP olive oil, followed by the prosciutto. Allow it to crisp and brown a bit, turning halfway through; about 1.5 to 2 minutes per side. Transfer to a plate and set aside for now. 
2. Add another couple tsp olive oil to the pot (which still has all that great salty prosciutto flavor) and add the onion, mushrooms, and olives. Season to taste with salt and pepper, and add the turmeric. Cook (stirring occasionally) until the veggies are tender, about 5 minutes. 
3. Add the rice and garlic and saute for about a minute.
4. Deglaze the pot with one cup of the wine, stirring and allowing it to almost completely evaporate before adding the second cup. 
5. Add the chicken stock, one ladleful at a time, stirring well in between each addition and allowing it to cook away/evaporate almost entirely between each addition. This process is simple, but will take about 25 to 30 minutes, total. You want to stir the rice a lot, to awaken the starches which will create a beautifully creamy risotto. The key is to end up with perfectly cooked rice and a risotto that will easily slide across the plate once served (i.e. not too dry). If it’s too dry/thick, just keep adding more warm stock until you get a smooth, creamy consistency. 
6. To finish, stir in the parmesan and butter, allowing both to melt. Sprinkle with fresh herbs, a small sprinkling of sea salt (if desired), and the crispy prosciutto.
7. Lastly, drizzle a generous amount of the Extra Virgin Olive Oil all over the risotto. Enjoy.

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