Wild ‘Retro’ Mushroom Risotto
Serves 2
INGREDIENTS
225 gms fresh mushrooms
2 cups Arborio rice
4 cups chicken stock
¼ cup Treehouse white wine
2 onions – chopped
¼ cup grated Signature Range cheese
3 tablespoons Signature Range olive oil
Salt and pepper to taste
Method
Coarsely chop mushrooms and onions, set aside.
In a 7 litre pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio rice and stir constantly for additional minute. Add broth and wine, stir. Close lid and bring up to high pressure. Once pressure has been attained, set to low heat and pressure cook for 7 minutes. Release pressure, thoroughly stir, adding in grated cheese and salt and pepper. If desired finish with a chilled glass of Salitage Unwooded Chardonnay.
Retro Chef now has his own restaurant with ‘live in’ food and wine weekends at Waddi Bush Resort in Badgingarra. It makes a great winter break.
For more details call Martin at the resort on 9652 9071
Martin uses Circulon nonstick cookware and Evinox pressure cooker and
loves using Fisher & Paykel appliances.
