Autumn Risotto…

Wild Mushroom Risotto with Washed Rind Cheese
Serves 6
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 400g assorted wild mushrooms (oyster, shimeji, shiitake etc)
  2. 120g butter
  3. 2 cups Arborio rice
  4. 1 onion, finely diced
  5. 1 clove garlic, crushed
  6. 1 cup dry white wine
  7. 1 litre simmering beef stock
  8. 12 sage leaves
  9. 2-3 cups extra stock or boiling water, as needed
  10. 250g washed rind cheese
  11. ¼ cup toasted hazelnuts, halved
  12. sea salt and freshly ground black pepper, to taste
  13. extra sage leaves, fried in butter, for garnish
  1. Chop mushroom stalks and reserve. Cut mushroom caps into bite-size pieces as needed. Melt 50g butter in a large heavy-based saucepan, sauté mushrooms until softened and remove. Melt 20g butter, add rice and cook, stirring for 1 minute or until the rice has turned opaque. Add onion, garlic and chopped mushroom stalks and cook until softened. Add wine, 1 cup of simmering stock and sage leaves and, cook uncovered, stirring until all the liquid has been absorbed. Adding hot stock is important to maintain the cooking temperature and continue the cooking process. Continue adding stock, stirring regularly, until the rice is cooked to ‘al dente’ stage - this will take 15-20 minutes. If more liquid is required during this process add extra stock or boiling water. Cut half the King Island Dairy Stormy into slices and reserve for garnish, chop the rest into small pieces. Stir the remaining butter, half the sautéed mushrooms and the chopped Stormy into the risotto and season to taste. Portion onto individual plates, top with remaining sautéed mushrooms, slices of washed rind cheese and serve sprinkled with toasted hazelnuts, pepper and fried sage leaves.