A classic combination that will please the most demanding palates. The black fruit, spice and pepper notes of the Ravasqueira Syrah Viognier complement perfectly with the earthy, umami flavour of the mushrooms.

Try it. Just follow the recipe.

Mushroom Risotto

(serves 4)

25 gr dried shitake mushrooms

vegetable stock or water to taste

olive oil to taste

1/2 chopped onion

2 chopped garlic cloves

1 cup arborio rice (or risotto rice)

1/4 cup white wine

300g fresh mushrooms, mixed and chopped

1 tablespoon chopped sage and thyme

4 tablespoons grated parmesan to taste (+ for serving)

fresh thyme to serve

sautéed mushrooms to serve

Preparation

Before preparing the risotto, soak the dried mushrooms in hot water for about 30 minutes.

Bring the vegetable stock to the boil and keep it very hot while preparing the risotto. Drain the water from the mushrooms, reserving 1 cup.

In another pan, add a drizzle of olive oil, the onion and garlic and sauté gently. Then add the rice and mix well, stirring constantly, until you notice that the berries are slightly translucent at the ends. Then add the white wine and boil until all the liquid has evaporated.

Add two ladles of vegetable stock to the rice, just enough to cover the rice, and keep stirring until the rice has absorbed the stock. Add more stock as the rice cooks and only when the last of the stock has been completely absorbed. Halfway through cooking, add the dried and fresh mushrooms, their reserved water, sage and thyme, continuing to stir.

Once the risotto is cooked, turn off the heat and add the Parmesan, stirring gently. Serve immediately with sautéed mushrooms, parmesan shavings and fresh thyme.

Enjoy!