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
INGREDIENTS
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
METHOD
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!