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:
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50ml olive oil
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50g butter ( half to sauté mushrooms other to finish risotto)
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500g Mushrooms cleaned and sliced
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400g diced pumpkin (any type)
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1 brown onion finely diced
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3 cloves of garlic crushed
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1 sprig of rosemary
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100g fennel bulb diced (optional)
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100g diced bacon (easier to precook a little first and dice)
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1 cup Arborio rice
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½ C Brick Bay Pinot Gris
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3 cup hot chicken stock (any stock or even water ok)
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1 ½ Tbsp. crème fraiche (or mascarpone)
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30g grated parmesan
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Salt and Pepper
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Parsley to finish
Method:
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In a large frying pan fry diced pumpkin and rosemary in half the olive oil till golden brown, and half cooked and put aside.
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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
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In a large pot sauté onion, garlic, fennel, and bacon with remaining rosemary till starts to brown. Season a little at this stage
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Add rice and cook for 2 mins before deglazing with wine until is reduced.
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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
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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.
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Serve with plenty of grated parmesan and chopped parley
