Food & Wine Pairing Recipe of the Week – Simon Gaults Wild Mushroom Risotto

Posted by & filed under News, Recipe of the Week.

Top Food Blogs

We are big big fan’s of Simons food and avid supporters of Euro, his Auckland based restaurant where our wines are sold. We love his authentic twist on New Zealand cuisine and this dish demonstrates this beautifully. There is something so ‘Kiwi’ about collecting wild mushroom on a damp morning, and nothing tastes better cooked in butter than mushrooms!

5fd45095a868b007b05013834dba7a95_S

Ingredients

Thai green curry paste

  • 50g butter (we love Whitestone Cheese Smoked Manuka Butter for this dish)
  • 1 medium onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 tbsp Simon Gault Home Cuisine Italian seasoning
  • 250g Carnaroli rice
  • 150ml white wine
  • 1 litre Simon Gault Home Cuisine vegetable stock
  • 150g button mushrooms or wild mushrooms, sliced
  • 80g parmesan cheese, grated
  • 2 tbsp parsley, chopped for garnish

Method

Sautee the mushrooms with 25 grams of melted butter in a saucepan over a medium to high heat. Once cooked through, take out the mushrooms and set aside for later. The mushrooms should have cooked down to a roughly 1 cup volume.

Return the saucepan to the heat and melt the remaining butter. Add the garlic and onion and cook until they are translucent, roughly 10 minutes over a medium heat. Add the Simon Gault Home Cuisine Italian seasoning, then the Carnaroli rice and lightly toast in the saucepan, stirring constantly. Pour in the white wine and continue to cook until the wine is completely absorbed.

Add the first ladle of Simon Gault Home Cuisine vegetable stock and allow to simmer, stirring occasionally until the stock is almost completely absorbed. Repeat until the last of the stock has been added, this will take roughly 20-25 minutes. Add the mushrooms and stir in followed by the parmesan cheese. If the risotto is a little too thick then add a little more vegetable stock to make it ooze onto the plate, then serve. Garnish with the chopped parsley and a little olive oil and parmesan cheese.

Wild Mushroom Risotto. Copyright Simon Gault, 2014.

Be sure to follow Simon on Facebook ad Twitter!

 

Wine Pairing – Bald Hills Central Otago Riesling 2010

Mushrooms can be matched with a range of wines depending on how they are cooked. For this dish we recommend a smooth dry while such as our Bald Hills 2010 Riesling – a very dry Riesling with a hint of sweetness.