Mushroom Risotto with Seasonal Greens next to a bottle of Lazy Arvo Grenache

Mushroom Risotto with Seasonal Greens

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

Before our Lazy Arvo Grenache was released, Clarkey made a call – and a bloody good one at that. From pre-release barrel tastings, Clarkey thought it would pair beautifully with the rich, creamy sauce of this dish, and then think about the freshly grated parmesan cheese… YUM! Like usual Clarkey was right – another cracking recipe – 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
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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