Sponsor Recipes: Chris’
Sponsor Recipes: Chris’
Discover some of the delicious recipes you can make with Chris’.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1L salt-reduced vegetable stock
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 1½ cups arborio rice
- ½ cup dry white wine
- 3 garlic cloves, finely sliced
- 500g mushrooms, coarsely chopped
- 40g butter
- 2 tbsp flat-leaf parsley, chopped
- 2 large tbsp of Chris’ Heritage Goat’s Cheese & Black Truffle Dip
Method
- Heat stock and 1 cup of water in medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
- Heat 1 tbsp of oil in large saucepan over medium-high heat. Cook onion, stirring, for 5 mins or until tender. Stir in rice until well coated. Stir in wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with remaining stock mixture until rice is tender with just a slight bite.
- Meanwhile, heat remaining oil in large frying pan over medium–high heat. Cook garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook mushrooms in butter in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of mushrooms to pan. Add garlic and parsley. Season and toss to combine. Reserve to garnish risotto.
- Stir plain mushrooms and Heritage Dip into risotto. Set aside, covered, for 2 mins to melt dip.
- Divide among plates and top a dollop of dip. Season with pepper and enjoy.
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