Rohan our Sous Chef has been foraging for mushrooms with his gorgeous two boys, what better than a nourishing risotto - perfect for these autumnal days!
If you’re not an experienced forager no trouble just use store-bought mushrooms, or you could try growing your own. Here’s an informative Herald article if you’d like to learn more about foraging.
Ingredients:
50ml olive oil
50g butter ( half to sauté mushrooms other to finish risotto)
500g Mushrooms cleaned and sliced
400g diced pumpkin (any type)
1 brown onion finely diced
3 cloves of garlic crushed
1 sprig of rosemary
100g fennel bulb diced (optional)
100g diced bacon (easier to precook a little first and dice)
1 cup Arborio rice
½ C Brick Bay Pinot Gris
3 cup hot chicken stock (any stock or even water ok)
1 ½ Tbsp. crème fraiche (or mascarpone)
30g grated parmesan
Salt and Pepper
Parsley to finish
Method:
In a large frying pan fry diced pumpkin and rosemary in half the olive oil till golden brown, and half cooked and put aside.
In the same frying pan add sliced mushrooms. I find they drop all their liquid, this will reduce and the mushrooms will begin to fry till slightly browned, season and put aside
In a large pot sauté onion, garlic, fennel, and bacon with remaining rosemary till starts to brown. Season a little at this stage
Add rice and cook for 2 mins before deglazing with wine until is reduced.
Gradually add stock ¼ at a time till nearly cooked, stirring a little as it reduces. (Retain a little stock to finish risotto. Add pumpkin and allow to rest for 5 mins, off the heat
To finish add mushrooms, butter, crème fraiche, and half of parmesan, a little stock and beat over a low heat till creamy and looks like what I consider a porridge consistency. Season well, especially with pepper.
Serve with plenty of grated parmesan and chopped parley
