New Recipe + Our Recommended Wine
Comfort food at its best. This Wild Mushroom Risotto has a delicate flavour and pairs really really well with the Wild Ferment Chenin Blanc.
Delheim Wild Ferment Chenin Blanc
100% Chenin Blanc
A Complex array of wild fermentation characteristics are ever present in this edition of the Delheim wild Ferment.
Dominant fragrances on stone fruits and orange peel held together by a subtle hint of caramel. Vibrant fruit with plentiful mouth feel and lasting nish are in beautiful harmony on the palate. A truly beautiful display of sublime vineyards, minimal intervention winemaking and mother nature. Fabulous!
Careful cellaring will allow this wine to age gracefully for at least 6 years from vintage.
AWARDS – Old Mutual Wine Trophy Awards – Silver Medal
Ingredients & Method
Wild Mushroom Risotto
Pair with Delheim Wild Ferment Chenin Blanc
Recipe from the Sperling family, Delheim Estate.
INGREDIENTS
- 4 Courgettes
- 200g Wild Mushrooms, cleaned and halved or sliced
- 3 tablespoons Olive Oil
- 4 tablespoons freshly grated Parmesan
- 550ml Chicken Stock
- 100ml Delheim’s Wild Fermented Chenin Blanc
- 1 1/2 cup Arborio Rice
- 3 Garlic Cloves, peeled and thinly sliced
- A few fresh Thyme sprigs, leaves only
- Salt and Pepper
METHOD
- Heat the oven to 200C. Halve the courgettes lengthways and score the flesh in a crisscross pattern. Arrange the cut side up on the tray.
- Season and drizzle with olive oil and scatter the thyme leaves over them.
- Bake for 30 minutes until the courgettes are soft. Let them cool slightly, then chop them.
- Bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir and cook, for a minute. Pour in the wine and let it reduce until the pan is dry.
- Gradually add the stock, a cup at a time, stirring frequently. Let the rice absorb most of the stock before adding the rest a cup at a time until the rice is al dente. Stir the chopped courgettes and parmesan in.
- Meanwhile fry the mushrooms in olive oil until golden brown, season to taste. Add the mushrooms to the risotto and sprinkle with some fresh thyme.
