|
June 2008
Mushroom risotto is an all-time favourite that is a hearty and quick dish for a winter night, team it with a salad and your main course is complete. For this risotto Te Mata mushrooms are used in the base then the dish is finished with the more delicate mushrooms grown by Aiman of Mytopia Mushrooms.
A touch of wine adds that special flavour to the risotto and Maimai Creek Wines Sauvignon Blanc is the one used here – use ﾽ cup in the risotto and keep the rest to drink with your meal. Gay and Robert of Links Organics create a wonderful salad mix which changes with the seasons and is an easy accompaniment for this meal.
To complete your meal choose from one of wonderful desserts that Jason and Sue at Entice have to offer – Jason suggested that their Individual Baked Cheesecake was a good match here and when teamed with a cup of Hawthorne Harvest Organic Coffee it is a superb finish to this meal.
Te Mata Mushrooms
Mytopia Mushrooms – selection of oyster, shitake and enoki mushrooms depending on availability
European Gourmet – chicken or vegetable stock
The Deli – pancetta
The Village Press – olive oil
Epicurean Supplies – fresh rosemary, flat-leaf parsley
Links Organics – salad mix
Krismaw Gardens or G.F Gardens – onion, garlic
Maimai Creek Wines – Sauvignon Blanc
Entice – Baked Cheesecake
Hawthorne Coffee Roasters – Harvest Organic Blend
Store Cupboard
butter - Arborio or risotto rice - black pepper
MIXED MUSHROOM AND PANCETTA RISOTTO
Serves 6
4 cups chicken or vegetable stock
1 cup water
butter
olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 sprig fresh rosemary, leaves chopped
100g pancetta, diced
250g Te Mata fresh mushrooms, sliced
ﾽ cup dry white wine
2 cups Arborio or risotto rice
freshly ground black pepper
250g Mytopia mushrooms, sliced and saut￩ed in a little butter and olive oil
2 tbsp chopped fresh flat-leaf parsley
1. Place stock and water in a saucepan and bring to simmering. Reduce heat and keep warm.
2. Place a knob of butter, 2 tbsp oil, onion, garlic, rosemary and pancetta in a heavy-based saucepan and cook over medium heat until onion is soft. Add Te Mata mushrooms and cook until mushrooms are soft.
3. Stir in wine and cook, stirring for 1-2 minutes or until wine reduces.
4. Stir in rice, then stir in a ladle of simmering stock mixture and cook, stirring constantly with a wooden spoon until nearly all the liquid is absorbed. Add another ladle of stock mixture and cook as previously described. Continue adding stock mixture and cooking in this way for about 20 minutes. After 20 minutes cooking taste rice – it is done when it is tender, but still firm to the bite. The finished risotto should be slightly moist but not runny.
5. To serve, spoon onto serving bowls, scatter with saut￩ed Mytopia mushrooms and chopped parsley.
Serving suggestion: Accompany with a salad made from Links Organic Salad Mix tossed with your favourite vinaigrette dressing – for a simple dressing whisk together 2 tbsp Village Press Olive Oil, 1 tbsp sherry vinegar and 1 tsp grainy mustard - and a glass of Maimai Creek’s Sauvignon Blanc.
TO FINISH
Serve Entice’s Baked Cheesecake with a cup of Hawthorne Harvest Organic Coffee.
|
