Ingredients

Method

• 3 cups chicken stock
• 4 T olive oil
• 50 g butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 190 g risotto rice
• 1⁄4 cup white wine
• sea salt and freshly ground black pepper, to taste
• 300 g shiitake mushrooms, sliced
• 4 T leftover creamy onions

Method

Ingredients

1. Heat the stock in a saucepan and keep warm. Heat a large skillet over a medium heat and add 2 T olive oil and half the butter. Fry the onion until translucent. Add the garlic and fry for 1 minute.

2. Add the rice and stir to toast for 1 minute. Add the wine and allow to reduce. Ladle the stock into the pan 1 ladleful at a time and cook until the stock is absorbed before adding more. Repeat until all the stock is used and the risotto is creamy and al dente. Add grated Parmesan and fresh rosemary, if you like.

3. Fry the mushrooms in the remaining olive oil and butter and spoon over the risotto.

4. Heat the leftover creamy onions and shred slightly. To serve, spoon the leftover Parmesan cream and onions over the risotto.

Find the recipe for pork fillet with baked onions here

Find more risotto recipes here. 

Photographs: Jan Ras
Production: Hannah Lewry 
Food assistant: Claire-Ellen Van Rooyen