Mushroom Risotto with Ridgelands Pinot Noir


25 ml Olive oil

25 ml Butter

1 Onion, finely chopped

2 Cloves garlic, finely chopped

1 Cup Arborio rice

500g Mushrooms, roughly chopped

½ Cup white wine

4 Cups Chicken stock

½ Cup Parmesan Cheese

Freshly ground black pepper and salt

Thyme (optional for garnish)


  1. Use your favourite braai wood to make a decent-sized fire.
  2. Now prepare your risotto. Heat the oil and butter in black pot on the fire over medium heat and fry the onion and garlic for a minute or two until brown.
  3. Add the rice and fry for a few minutes while stirring to ensure all the grains are coated in oil.
  4. Add the mushrooms and fry until soft. Then add the white wine and stir regularly until all the alcohol has evaporated.
  5. When the rice has absorbed all the wine, start adding the chicken stock, one ladle-full at a time. The secret to a good risotto is stirring it continuously over medium heat so that all the flavours can infuse. Keep adding a ladle of chicken stock until finished. This should take approximately 30 minutes.
  6. The risotto is done when the rice is thick and creamy. Stir in the parmesan cheese, add pepper and salt to taste, and garnish with a sprig of thyme.
  7. Serve warm with Ridgelands Pinot Noir.