Mushrooms are the buzz in the Yarra Valley, with the cold wet weather and while the ground is still warm it is the perfect climate for mushrooms to flourish.
Under the canopy of pine trees it is dark, quiet and littered with pine needles where you will find pine mushrooms hiding, the cap of the mushroom is bright orange in colour.
Late April to June is mushroom season in the Yarra Valley
Pine Mushroom is a must try this winter below is a recipe for you to enjoy.
Pine Mushroom and Chicken Risotto
- 1 tablespoon olive oil
- 60g butter
- 1 leek, trimmed and sliced
- 2 cloves garlic, crushed
- 2 cups arborio rice
- 300gm of chicken breast
- 1 litre vegetable or chicken stock
- 125ml dry white wine
- 300g fresh pine mushrooms, sliced
- 150gm mixed fresh mushrooms, sliced
- 2 teaspoons olive oil, extra
- sea salt and cracked black pepper
- ½ bunch fresh basil, chopped
- ¼ bunch chopped flat-leaf parsley leaves
Heat a large saucepan over medium heat. Add the oil, butter, leek and garlic cook until soft and golden. Add the rice and continue to cook, stirring to coat the grains, until translucent.
While the rice is cooking, place the stock and wine in a second saucepan over medium heat. Cover and bring to a slow simmer. When the rice is translucent, add the stock mixture 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente, around 25-30 minutes.
Heat the extra oil in a frying pan over medium heat and cook the chicken and mushroom until golden brown and mushrooms are tender.
To serve, stir the mushrooms, basil, parsley, salt and pepper, through the risotto. Sprinkle with parmesan cheese if desired and serve immediately.
Try with Ingram Road Chardonnay
This recipe can be made vegetarian, using the vegetable stock and leaving the chicken breast out altogether.