Mushroom and Red Wine Risotto

Finding a purpose for bulk mushrooms and a leftover bottle of Foradori red wine. 

Serves: 6 portions Prep Time: 20 mins Cook Time: 25 mins

Ingredients:

Ingredients

• 1 leek, sliced (or 1 brown onion, diced)

• 500g Portobello mushrooms, thinly sliced
  (You could also use brown, chestnut, white button, or porcini mushrooms)

• 2–3 cloves of garlic, crushed

• ½ cup dry red wine

• 1 ½ cups Arborio rice

• 650ml chicken stock (preferably homemade)

• ½ cup freshly grated Parmigiano-Reggiano

• 200g Gorgonzola Dolce blue cheese

• Handful of chicory leaves (or basil or flat-leaf parsley) to garnish

• Salt & pepper

• 1 tsp dried thyme leaves

• 2 tbsp olive oil

• 2 tbsp butter

Method:

1. Melt butter in a large saucepan over medium heat. Add garlic and stir for 1 minute, then add sliced mushrooms and thyme. Reduce to low heat and cook slowly until the mushrooms are soft. Add more butter if the pan starts drying out. Once cooked, set mushrooms aside.
   

2. Make sure the chicken stock is warm and ready to go.

3. In the same pan over medium heat, add 1 tbsp olive oil and cook the leeks until soft. Add the rice and mix well through the leeks.
   

4. Reduce the heat to low, add the red wine, and stir well, making sure all the rice gets a touch of colour.
   

5. Add about one-third of the chicken stock and allow the rice to slowly absorb it, stirring regularly.
   

6. Once absorbed, gradually add the remaining stock in 100ml increments, waiting until the liquid is absorbed before adding more. Keep stirring occasionally until all the stock is used.
   

7. Keeping the heat low, stir in the grated Parmigiano. Add the mushrooms back in and season with salt and pepper to taste.
   

8. Serve topped with your choice of leafy garnish (I used chicory, but fresh parsley or basil works beautifully), crumble the blue cheese over the top,
   

I always, always garnish my risotto and pasts dishes with a healthy drizzle of olive oil!