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Mushroom Risotto with Seasonal Greens

Before our Lazy Arvo Grenache was released, we made a call – and a bloody good one at that (if we do say so ourselves). From pre-release barrel tastings, we knew it would pair beautifully with the rich, creamy sauce of this dish, topped with sharp parmesan cheese… YUM!

Serves: 8

Prep Time: 15 minutes

Cooking Time: 30 minutes

Pair with: Lazy Arvo Grenache


400g Arborio rice

30mL olive oil

100g butter

2 cloves garlic finely chopped

1 medium onion finely chopped

100g brown mushrooms

1 packet enoki mushroom

1 packet oyster mushroom

30g dried porcini

1 tablespoon chopped parsley

175mL dry white wine

625mL chicken stock

60g grana pandano parmesan

Salt & pepper

50mL truffle oil


Sauté mushrooms in half the butter and set aside.

Place the remainder of the butter and olive oil in a pot. Heat and fry onion and garlic without colour. Add in rice and stir for one minute until rice is coated with oil. Add ground porcini & hot chicken stock and white wine.

Bring to boil and simmer without a lid. Once all liquid is absorbed, add mushroom including any juice.

Finish with chopped parsley, parmesan and truffle oil.

To serve, garnish with seasonal greens.

The real trick to this risotto is good parmesan, either grana or Reggiano. Cheap parmesan will not give the same result!


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