Quick fix mushroom risotto recipe by Johan Joubert paired with Kleine Zalze Vineyard Selection Barrel Fermented Chardonnay.
Ingredients
5 ml olive oil
1 large onion, finely chopped
2 cloves garlic
2 x 250 g punnets brown field mushrooms, chopped
5 ml butter
750 ml water
2 cubes chicken stock
250 ml ml dry white wine (Kleine Zalze Vineyard Selection Chardonnay, the one you're drinking!)
500 ml Janpap (a fine maize meal)
125 ml grated Parmesan cheese
chopped fresh parsley for garnishing
Recipe
Serves 4-6
Heat the olive in a pan over medium heat and sauté the onion and garlic. Add mushrooms and butter and cook until soft. Lower the heat.
In a separate large saucepan, bring the water to the boil and dissolve the chicken stock cubes. Add the wine and Janpap and stir. Bring to the boil again and then lower the heat.
Add the mushroom mixture and stir thoroughly. Simmer gently for about 45 minutes, stirring from time to time. When ready, fluff up with a fork, sprinkle with Parmesan cheese, garnish with parsley and enjoy!
Wine Pairing
Kleine Zalze Vineyard Selection Barrel Fermented Chardonnay