Pair with our Estate Pinot Noir
Gently fry the onion in olive oil and butter until translucent, and then add the garlic, thyme and 250g wild mushrooms. Once the mix is lightly golden, add the risotto rice and sauté for a few minutes to coat well.
Add the white wine and cook for a few minutes. Slowly start adding the vegetable stock, ladle by ladle, and stirring until the rice is al dente.
Finish off with the cream, parmesan, seasoning and a generous squeeze of lemon.
In another frying pan, melt 50g butter and add the remaining mushrooms. Sauté until lightly golden, then season, squeeze with lemon and mix in the chives.
Spoon the risotto into a bowl and top with sautéed mushrooms. Drizzle with truffle oil and top with blue cheese crumbles. Serve with a glass of Paul Clüver Pinot Noir and happy feasting!
Servings: 4 pax