STEENBERG MUSHROOM, PANCETTA & TRUFFLE OIL RISOTTO
As leaves begin to take on their autumn colours brought about by the distinct chill in the air, our wine preferences tend to shift to mellow reds. Steenberg Nebbiolo ticks all the boxes as the perfect autumn wine with its medium-bodied fruity, yet earthy character that smacks of the hues and tastes of the season. Steenberg Executive Chef Kerry Kilpin shares her hearty and ever so creamy autumn risotto recipe as the perfect taste partner for their Nebbiolo.
Servings: 2 people
Ingredients
- 1 onion chopped
- 50 g butter 2 cloves garlic chopped
- 150 g pancetta diced
- 200 g risotto rice
- 200 ml dry white wine
- 250 g assorted mushrooms sliced
- 500 ml vegetable or chicken stock
- 2 sprigs rosemary chopped
- 125 g parmesan grated
- 50 g butter
- 20 g parsley chopped
- 10-15 ml truffle oil or to your taste
Instructions
- Sweat your onions and garlic with the butter in a pot for about 2 minutes.
- Add the cubed pancetta and cook for a minute.
- Add your rice, cook for a further minute until the rice starts to go translucent on the outsides.
- Add the sliced mushrooms.
- Add the wine and allow the wine to cook off and rice to absorb all the liquid.
- Add enough stock to cover the rice.
- Cook on a medium heat. After a further 2 minutes add rosemary and top up with stock. Throughout the cooking process you will add stock and stir from time to time. You need to keep your risotto moist at all times. If you run out of stock and your rice isn't cooked, top up using water.
- Once your rice is about 2 minutes off from being cooked, add the parmesan, butter, truffle oil and parsley and allow to melt and season to taste.
- Serve with a glass of Steenberg Nebbiolo.