Make this all-star, easy-to-follow Wild Mushroom Risotto recipe from Chef Peter Goffe-Wood.

Pair it with Creation Pinot Noir

Ingredients

• 250 g  risotto rice
• 1 cup  dried porcini/wild mushrooms
• 250 ml white wine
• 2 litres chicken stock
• 100 g  butter
• 1 onion, finely diced
• 4 cloves garlic, finely chopped
• 200 g  button mushrooms, cut into quarters
• juice of 1 lemon
• 1 cup  parmesan, grated
• 20 g flat leaf parsley, roughly chopped

Instructions

1. Put the dried mushrooms in the stock with the wine and bring to the boil. Once the stock has boiled, steep for approximately 1 hour. Drain the liquid and keep to one side.
2. Roughly chop the porcini. Melt the butter in a separate pot and sweat the onions and garlic until translucent. Add the button mushrooms and saute for 3 minutes until the mushrooms soften. Add the soaked porcini and then the rice and fry for 5 minutes.
3. Add the mushroom stock, just a couple of ladles at a time, to cover the rice. Stir every couple of minutes. Keep adding the stock and stirring until the rice is cooked. (Approximately 20 – 30 minutes.)
4. Remove from the heat and stir in the grated parmesan, lemon juice and chopped parsley. Adjust the seasoning with salt and pepper and serve.