Recipe: Nora’s wild mushroom risotto Posted on 8 July 2013 Tags:Delheim We went mushroom foraging at Delheim Wine Estate in Stellenbosch to enjoy the tasty wild and exotic mushroom dishes at the Delheim Garden Restaurant, with many of the mushrooms used in the dishes coming from Delheim’s own forest. Their mushroom menu will only be available again next year, but never fear: they’ve kindly given us some recipes so you can have a taster in your own kitchen! Other mushroom recipes: Homemade creamy tagliatelle with exotic mushrooms and parmesan Venison and pine-ring mushroom stew Nora’s wild mushroom risotto Serves six Ingredients 50g dried Boletus Edulis (porcini) mushrooms 125ml Delheim Sauvignon Blanc 1 sprig rosemary, finely chopped 2 garlic cloves, peeled and crushed 6 shallots, peeled and finely chopped 115g unsalted butter 350g risotto rice 1 litre hot chicken stock A handful of fresh flat-leaf parsley, chopped 85g Parmesan cheese, freshly grated Sea salt and freshly ground black pepper Cooking method: Reconstitute the mushrooms by soaking them in 300ml of hot water for at least two hours. Keep this mushroom stock water for later. Fry the garlic and shallot in half the butter until slightly coloured, then add the mushrooms, rosemary and black pepper. Add the rice and stir to coat in the mixture. Add a ladleful of hot stock and stir well until it has been absorbed by the rice. You may also add some of the mushroom stock for added flavour. Keep adding the stock in this way, a ladleful at a time, until the rice is creamy and the broth is used up, stirring all the time. This takes about 18 – 20 minutes. Add some salt, the wine, parsley, remaining butter and the Parmesan. Adjust the seasoning to taste. Cover for a minute to allow the rice to rest. Serve with extra grated Parmesan on the side. Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more