350ml Warwick First Lady Sauvignon Blanc or Chardonnay, warm
1L Good quality chicken or vegetable stock
750g Selection of wild mushrooms
Two Zest and juice of lemons
250g Parmesan, finely grated
Sea salt and black pepper, to serve
100g Foraged greens
Heat 2 tbsp. of the olive oil and 30g of the butter in a large heavy-based pot. Sauté the onion over medium heat, for 5-7 minutes or until nicely browned. Add the garlic and cook for another 2 minutes.
Tip the rice into the pot and evenly toast the grains while stirring every now and then– this should take about 5 minutes.
Deglaze the pot with the Warwick First Lady wine of your choice and reduce by half—scrape all the bits that have caught on the bottom of the pot as you do this.
Reduce the heat slightly and add two ladles of stock stirring continuously until the stock has soaked into the rice. Repeat the process, one ladle of stock at a time, all the while stirring the risotto (a whisk also works nicely for this step).
Once you have used half the amount of stock, turn your attention to the mushrooms: heat a splash of the olive oil and a tablespoon of butter in a separate pan over high heat. Fry the mushrooms in batches until golden in color, cleaning your pan between every batch. Set aside.
When ready to serve your risotto, stir the mushrooms and any juices into the rice and continue cooking with the stock, as specified in step 4, until al dente.
Remove from the heat and stir through the remainder of the butter, lemon zest and juice and parmesan (hold a little back to serve at the table). Season with salt and pepper and top with lots of the greens. Serve immediately.