What you need:

  • 1.5 cups of arborio rice
  • 2 x cups of chicken or vegetable stock
  • 1 x cup of dry white wine
  • A big bunch of mushrooms (swiss brown, flat and shiitake)
  • 1 x brown union
  • 1 x large leek
  • 2 x clove of garlic
  • 1 x bunch of fresh asparagus
  • 1 x bunch of sage
  • Parmesan cheese

What you need to do:

  • Chop up the onion, leeks and garlic into little bits, put them in a hot pan with a bit of olive oil and simmer into they smell delicious and are nice and soft
  • Add the chopped mushrooms and asparagus into the pan and add a bit of stock and a splash of wine and bring to boil
  • Add the rice and stir through and gradually add the reminder of wine and stock until the rice has completely absorbed it and the rice is soft and creamy – taste test the way through and season accordingly. All ingredients have a party in your mouth when dancing with salt.
  • Half way through cooking the risotto, perhaps 8-10 mins through add a little oil to a hot pan and put a bunch of sage in until crisp
  • Serve into bowls, top with sage, parmesan to taste and plenty of vin0 – Forester Estate, Semillon Sauvignon Blanc 2009 went down like liquid gold.

This risotto is like eating a big hug! Healthy and a little heavy, it is perfectly paired with the white wine needed to prepare it and a big palm full of parmesan. For those pigs cutting down on calories it goes perfectly with some grilled chicken and a spinach salad, who knew fungus could taste so good!

Oink oink,

Truffle Pig.

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