2019 Winning Wines
Sauvignon Blanc – SIWC 2019
Asparagus and Mushroom Risotto
Presented by chef Michael Manners
Sauvignon Blanc Wines
were judged with this recipe
1.5L chicken stock infused with 50g dried porcini mushrooms
150ml dry white wine
1 small onion very finely diced
200g mushrooms diced and sliced (buttons, cups and portobello)
4 cloves garlic, finely chopped
12 asparagus spears (lightly steamed)
2 cups Arborio or Carnaroli rice
90g grated Parmesan
¼ cup finely chopped parsley
Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
Add the rice and coat with the butter, add the white wine, stir well and add the stock about 1 cup at a time, stirring all the time.
Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
Check seasoning for salt and pepper.
Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).