A recipe for a deliciously creamy gluten-free Chenin Blanc Mushroom Risotto, cooked in Leopards Leap Chenin Blanc, mushroom stock and parmesan.

Chenin Blanc is known to be one of the most versatile wines to cook with and is light and subtle in flavour, so why not try to use it your next risotto, stew or curry?

With Chenin Blanc Day around the corner (20th June) Leopard’s Leap and I are celebrating by cooking with this delicious wine.

Here are my top tips for a perfect risotto:

Stirring the rice is important, but don’t over stir as the mixture will become gluggy
Like pasta, the rice should be al dente, just cooked, with a little bite to it.
Only add parmesan at the end

Enjoy the recipe for this Chenin Blanc Mushroom Risotto!

Cat

Print Pin

Chenin Blanc Mushroom Risotto

Serves 6 - 8

Mushroom Risotto, cooked in Leopards Leap Chenin Blanc, mushroom stock and parmesan.

Course dinner, lunch, Main Course

Cuisine French, South African

Keyword chenin blanc, Risotto, wine

Servings 6

Equipment

Ingredients

butter & oil for frying
2 cups chopped assorted mushrooms Shimeji, Porcini, Shitake
2 tbsp unsalted butter
2 spring onions
500 g Arborio risotto rice
500 ml Leopard’s Leap Chenin Blanc
5 litres Mushroom stock/chicken/vegetable stock (hot)
50 g butter
1/2 cup Parmesan grated
100 ml coconut cream / or cream
2 tbsp chopped parsley
1 zest and juice of lemon
salt & freshly ground black pepper
1 TSP dried thyme

Instructions

Heat a pan, suitable for cooking risotto, over a high heat. Add enough olive oil & butter & sauté the mushrooms. Once cooked, remove the mushrooms from the pan and set aside.
Using the same pan, add an extra knob of butter and cook the spring onions until translucent
Add the rice to the pan and stir. Add the wine and thyme and allow to cook until all the liquid is absorbed. Over a medium heat, add two large ladles of stock at a time, stirring continually.
Once the liquid has been absorbed, add another two ladles of stock and continue the process until the rice is cooked. After about 10 minutes of cooking the rice, place the mushrooms back into the pan with rice and remainder stock.
Once the rice is cooked, remove the pan from the heat.
Add the butter, cream, cheese, lemon juice/zest, parsley, salt and pepper without stirring.
Allow to rest for 5 minutes, covered with a lid or tinfoil. Once rested, stir the risotto pan to incorporate the ingredients
Serve immediately with a glass of the 2017 @leopardsleap Culinaria Chenin Blanc

This recipe is proudly sponsored by Leopards Leap