2016 The Moo Grenache
An approachable, light-bodied wine with intense fresh fruit characteristics. Bursting with fresh strawberries, soft spices and spring flowers. We’ve been loving this vintage of The Moo Grenache and as we’re approaching the final few cases, now is the time to secure yours before they’re all gone.
Reuben’s Mushroom Risotto
- 2 tablespoons olive oil
- salt & black pepper to taste
- ½ cup finely grated Parmesan
- 1 tbs fresh thyme
- 500g mushrooms of choice (a nice mixture is best), coarsely chopped
- 50g butter
- 3 cloves garlic, peeled and finely diced
- 5 cups chicken stock
- ½ cup dry white wine
- 2 cups Arborio rice
- 1 large brown onion, peeled and finely diced
1. Pre-heat the oven to 200°C.
2. Place a large ovenproof dish with a heavy base over medium heat. Add 1 tablespoon of olive oil and onion cooking for about 6 minutes or until the onion begins to colour.
3. Add the rice and warm through, then add the white wine and cook until evaporated, stirring constantly with a wooden spoon.
4. Add the chicken stock and stir until combined, then cover the pan with a tight fitting lid and place in the oven to bake for 30 minutes.
5. While the rice cooks, heat the remaining 1 tablespoon of oil in a fry pan, and add the garlic, frying until fragrant.
6. Add butter to the pan and increase to a high heat. Once the butter has melted add the mushrooms and fresh thyme and cook, stirring for 5 minutes or until mushrooms are tender and just beginning to caramelise. Season with salt and pepper.
7. Take the rice out of the oven and remove the lid. Season with salt and pepper and add the Parmesan cheese. Stir the risotto for about 2 minutes to activate the starches in the rice. Once the risotto has thickened and all liquid is absorbed add the mushrooms and stir gently to combine.
8. Serve the risotto in bowls sprinkled with fresh chopped parsley and extra grated Parmesan to taste.