MICHAEL CAIAFA'S MUSHROOM RISOTTO
8 Swiss brown mushrooms, roughly chopped
3 tbsp dehydrated Porcini mushrooms, roughly chopped and soaked in 250 ml water
1 big clove garlic, crushed and finely diced
2 tbsp fresh thyme leaves, picked
Bunch of fresh parsley, leaves picked
2 brown onion
8 tbsp oil
80 g s
250 ml De Bortoli Deen Sauvignon Blanc
300 g Arborio o
Parmesan cheese, to taste
In a small bowl with water, add the porcini and leave to sit.
Heat 3 tbsp oil in pan in, evenly coating the pan. Add the Swiss mushrooms and garlic and stir through.
Heat the stock in a pot.
Add butter to the mushroom pan and once melted stir through and add thyme. Pour wine over the top and allow the pan to simmer.
Remove the porcini from the water and roughly chop them, hold onto the water but add the porcini to the mushroom pan.
In a large pot heat up the remaining olive oil and add onion and cook until translucent. Add rice and stir through, coating the rice in the oil.
Pour in the large bowl the heated stock, the porcini water and the remaining white wine. Put the lid on the pot and allow to cook for 15 minutes, shaking the pot every other minute.
Add thyme and parsley to the pot and stir through. Pour in the mushroom pan and grated cheese and stir through.
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