Annatjie Melck's Mushroom Risotto Recipe

Celebrate #InternationalMerlotDay with Muratie Alberta Annemarie Canitz Merlot perfectly paired with Annatjie Melck's Mushroom Risotto

SERVES 4

INGREDIENTS

20g dried porcini mushrooms
1 litre vegetable or chicken stock
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
2 garlic cloves, crushed
375g risotto rice (arborio, vialone, nano or carnaroli)
250g mushrooms, sliced
Pinch of nutmeg
45g Parmesan, grated
3 tablespoons finely chopped parsley

METHOD
SOAK the porcini in 500ml boiling water for 30 minutes. Drain, retaining the liquid. Chop the porcini mushrooms and pass the liquid through a fine sieve. Put the stock in a saucepan, bring to the boil and then maintain at a low simmer.

HEAT the olive oil and butter in a Iarge wide heavy-based saucepan. Cook the onion and garlic until softened but not browned. Add the rice and reduce the heat to 1ow. Season and stir briefly to thoroughly coat the rice. Toss in the fresh mushrooms and nutmeg. Season and cook, stirring, for 1-2 minutes. Add the porcini and their liquid, increase the heat and cook until the liquid has been absorbed.

STIR IN a ladleful of stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue like this for about 20 minutes, until all the stock has been added and the rice is al dente. (You may not need to use all the stock, or you may need a little extra.) Remove from the heat and stir in the Parmesan and parsley. Season and serve.

ENJOY with a glass of Muratie Alberta Annemarie Merlot 2017!

Read more about Muratie Alberta Annemarie Canitz Merlot 2017

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Issued by: POSY & JEREMY HAZELL - PR & WINE CONSULTANT5S
Pictures: SUPPLIED