|320 g||risotto rice|
|200 g||fresh mushrooms (mixed)|
|900 ml||vegetable stock|
|10 g||dried mushrooms|
|2 cloves||garlic (divided)|
|½||lemon (zest and juice)|
|40 ml||olive oil|
|80 ml||white wine|
|45 g||Parmesan cheese|
Chardonnay, Barossa Valley
A full bodied Australian white with strong notes of tropical fruits perfectly balanced with light oak and citrusy aromas to complement the creaminess of the risotto.
In a small saucepan, bring vegetable stock to a simmer and add dried mushrooms. Remove from heat and let steep for approx. 30 min.
Add universal blade to the bowl of the Prep&Cook. Roughly chop parsley and add it to the bowl. Peel and cut some of the garlic into chunks. Add garlic, orange zest, lemon zest to the bowl and blend for 30 sec. on level 11. Transfer gremolata to a serving bowl and set aside.
Peel and halve onion and remaining garlic. Cut onion halves into chunks. Add universal blade to the bowl of the Prep & Cook. Add onion and garlic to the bowl and chop on level 11 for approx. 10 sec. Remove blade and insert stirring blade. Add olive oil, return lid, and set machine to program P1 for 7 min. After 3 min., add risotto rice. After 3 more min., add wine. When program ends, add vegetable stock with mushrooms, and run program P3 for 30 min. Meanwhile, grate cheese.
Clean and slice fresh mushrooms. Melt butter in a pan over medium-high heat. Add sliced mushrooms and sauté until golden brown. Season to taste with salt, pepper, lemon juice, and honey.