A wood-ripened Chardonnay goes well with mushroom dishes that are creamy and soft in flavour. This classic Burgundy has a round mouthfeel and at the same time freshness: peach, apple and citrus fruit. Alternative: Roussanne from Australia, in which Niek Beute tastes a waxy glow.
Lynn: 'I think dried porcini mushrooms are extra nice to use in risotto, because you use the flavourful broth left over after soaking to cook the rice in.'
WHAT YOU NEED [2 PEOPLE]
50 g hazelnuts
30 g dried ceps
extra virgin olive oil
1 white onion, chopped
2 cloves of garlic, pressed
150 g arbori rice
125 ml white wine
900 ml hot vegetable stock
200 g mushrooms
4 sprigs of thyme (leaves only)
salt and freshly ground black pepper
15 g leaf parsley (leaves only), finely chopped
35 g butter
50 g grated Parmesan cheese
+ extra 1 tbsp balsamic vinegar
HOW TO MAKE IT
Preheat the oven to 180°C. Spread the hazelnuts on a baking tray lined with baking paper and roast them for 10 minutes in the middle of the oven. Toss the nuts halfway through. Remove from the oven and leave to cool. Coarsely chop the hazelnuts and set aside.
Meanwhile, put the ceps in a large bowl with 100 millilitres of boiling water and leave to soak for 10 minutes. Remove the ceps from the water and chop finely. Pour the soaking liquid through a kitchen paper or cheesecloth to remove any sand and add it to the stock.
In a frying pan over medium-high heat, heat a splash of olive oil. Add the onion and garlic and, while stirring, fry for about 5 minutes. Then turn up the heat, add the rice and, while stirring, fry for a few minutes until translucent. Deglaze with the white wine and stir well again.
Now add a tablespoon of stock to the rice each time and keep stirring. Do not add new stock until the rice has absorbed all the liquid in the pan. The risotto will be al dente after about 20 minutes.
Meanwhile, heat some more olive oil in another frying pan over medium-high heat. Fry the ceps, mushrooms and thyme, stirring for 5 minutes. Season with salt and pepper and add to the pan of risotto.
When the rice is al dente, turn down the heat and stir the butter, Parmesan cheese, balsamic vinegar and three-quarters of the parsley into the risotto. Taste and season with salt and pepper. Stir everything well again. Before serving, sprinkle the risotto with the remaining parsley, hazelnuts and plenty of extra Parmesan cheese.
JOSEPH DROUHIN BOURGOGNE CHARDONNAY 2021 | GALL.CO.UK | €19.98
YALUMBA SAMUEL'S COLLECTION ROUSSANNE | WIJNKRING.NL | € 20.75
Further reading? You will find more information in WINELIFE Magazine, issue 86. You can order this one here.
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