Wild Mushroom Risotto Recipe

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.


  • 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

Delheim Wild Ferment Chenin Blanc with wild mushrooms


  • 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.