March 23, 2022

Wild Mushroom Risotto


Prep Time: 15 – 20 minutes

Cook Time: 45 – 60 minutes

Serving Size: 4




300G Mixed Mushrooms (chanterelles, morels, oyster, lobster, trumpet) – West Coast Wild Foods

100G Fresh King Oyster Mushrooms – Hunters Dale

200G Arborio Rice

500ML Chicken Bone Broth – Georels Bone Broth

150ML Water Buffalo Milk (or heavy cream) – Goat’s Pride Dairy

150ML Dry White Wine

2 Tbsp Chopped Pancetta

2 Tbsp Grated Grananana (or Parmesan) – Goat’s Pride Dairy

1 Large Shallot

2 Garlic Clove

5 Tbsp Butter

Savoury Butter Infused Olive Oil – All of Oils

Black Truffle Sea Salt – All of Oils

Freshly Cracked Pepper – Chef Laura

Cilantro Microgreens – Sky Harvest






Rinse and remove any dirt, then pat dry chestnut mushrooms. In a medium non-stick skillet over medium heat, add 2 tbsp butter chestnut mushrooms and cook until soft. Add water buffalo milk and gently simmer for approx. 5 mins to release the mushroom flavour. Add salt and pepper. Turn off heat and set aside to cool approx. 5 – 6 minutes. Pour mushroom cream mixture into a blender and blend until smooth. Set aside.




Peel and mince garlic clove and shallot and set aside in a small bowl. In a large non-stick skillet over medium heat, add 3 tbsp butter, minced garlic, shallot and brown until translucent. Do not burn. Add pancetta and sauté until slightly brown. Add rice and stir until coated with butter and pancetta fat.




Carefully add dry white wine and stir to fully incorporate the rice to absorb; constantly stirring to prevent burning.




In a large pot over medium-high heat, add chicken broth and bring to a boil. Once the rice has fully absorbed the white wine, carefully and gently add the chicken broth one ladle at a time while stirring. Reduce the heat to low or simmer. Continue to ladle the chicken broth and stir to incorporate until all broth has been absorbed.




Gently add the blended mushroom cream sauce to the rice mixture and avoid overcooking. The risotto should be rich, creamy, and slightly al dente. Add grated grananana or parmesan cheese and stir to incorporate.




While the rice is cooking, rinse and remove any dirt, then pat dry the mixed mushrooms. Add olive oil, remaining butter, and mixed mushrooms using the same non-stick skillet over medium-low heat. Sauté to simmer the mushrooms to release maximum flavour. Add additional olive oil to prevent burning. Turn off heat and set aside.




 Serve on warm shallow bowl or plates, scoop risotto, then top with sautéed mushrooms and extra grated cheese. Garnish with cilantro microgreens for added freshness and a side of crusty garlic French bread.


Recipe notes: 


This dish highlights the fresh and wild mushrooms in this creamy and earthy risotto. Combine with the fresh cilantro microgreens. This dish is a delightful date night treat! For an extraordinarily creamy and outstanding dish to serve to your guest, gently fold in whipped crème fraiche just before serving and garnish with sliced black truffles. The flavour from the truffles will enhance the texture and variety of mushrooms incorporated in the dish.







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