By Chef Peter Goffe-Wood

To be paired with Creation Pinot Noir


  • 250 g   risotto rice
  • 1 cup   dried porcini/wild mushrooms
  • 250 ml white wine
  • 2 litres chicken stock
  • 100 g   butter
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • 200 g   button mushrooms, cut into quarters
  • juice of 1 lemon
  • 1 cup   parmesan, grated
  • 20 g     flat leaf parsley, roughly chopped


Put the dried mushrooms in the stock with the wine and bring to the boil. Once the stock has boiled, steep for approximately 1 hour. Drain the liquid and keep to one side. Roughly chop the porcini. Melt the butter in a separate pot and sweat the onions and garlic until translucent. Add the button mushrooms and sauté for 3 minutes until the mushrooms soften. Add the soaked porcini and then the rice and fry for 5 minutes. Add the mushroom stock, just a couple of ladles at a time, to cover the rice. Stir every couple of minutes. Keep adding the stock and stirring until the rice is cooked. (Approximately 20 – 30 minutes.) Remove from the heat and stir in the grated parmesan, lemon juice and chopped parsley. Adjust the seasoning with salt and pepper and serve.

The finished recipe with Creation Pinot Noir.
The finished recipe with Creation Pinot Noir.
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