A picture of Mushroom Risotto

Mushroom Risotto with Seasonal Greens

Serves: 8
Prep Time: 15 minutes
Cooking Time: 30 minutes

Our Lazy Arvo Grenache is yet to be released!  But Clarkey has made a call.  From pre-release barrel tastings, Clarkey reckons it will pair beautifully with the rich, creamy sauce of this dish, and then think about the freshly grated parmesan cheese… YUM!  Another cracking recipe Clarkey – bon appétit!


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
60 g grana pandano parmesan
Salt & pepper
50ml truffle oil


Sauté mushrooms in half the butter, set aside. Place rest of butter and olive oil in a pot, heat and fry onion and garlic without colour, add in rice and stir for one minute till rice is coated with oil, add ground porcini & hot chicken stock and white wine. Bring to boil and simmer without a lid, when 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 with not give the same result!

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