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A Taste of Mushroom

You can’t beat a delicious risotto – and this Wild Mushroom version is perfect for these Autumn evenings.  Mushroom risotto is a versatile food to match wine with so this really depends what mood you’re in, an aged red or white Burgundy would go perfectly.  For those cold autumn evenings where you need something a little heavier try an aged Barolo – the tannins in the wine and the umami of the porcini are are a match made in heaven.


Wild Mushroom Risotto (serves 4)

1.5lt mushroom stock – made from dried porcini

200g chopped mixed wild mushrooms

30g pre soaked dried porcini – add the liquid into the stock

1 small white onion diced

1 clove of garlic

400g Risotto rice

1 glass of white wine

30g grated Parmesan

50g butter

Salt and pepper to taste


Star by warming the mushroom stock. In a second heavy based pan, sweat off the mixed mushrooms in a little of the butter. Once done, remove from the pan and reserve.

Next add in onion, garlic and porcini in a glug of olive oil and sauté. When the onion is soft and almost translucent add in the risotto rice. Stir in the pan for 1 minute until the grains are slightly toasted in the hot oil. Add in the glass of wine.

Once this is absorbed add the stock little by little until the rice is almost soft stirring all the while. When you are 2 minutes off add in the mushrooms, Parmesan, and butter. Beat to combine.

Serve piping hot with Parmesan!