Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall

Recipe Sourced from – Serves 4

2 tablespoons extra virgin olive oil
300 grams shallots, peeled and quartered lengthways
a few good sprigs of thyme
2 garlic cloves, finely chopped
325 grams chestnut mushrooms, destalked and cut into large chunks
1 tablespoon balsamic vinegar
250 grams risotto rice
1 litre vegetable stock
1 tablespoon butter (optional)
90 grams parmesan cheese, grated (optional)
chilli oil, to finish

Pre-heat the oven to 180°C.  Put the olive oil, shallots, thyme and some salt and pepper in a large roasting tin and toss together well. The shallots should snugly cover the bottom of the tin.

Put the roasting tin in the oven and roast for 30 minutes.  Then add the garlic, mushrooms and balsamic vinegar.  Stir well and return to the oven for 15 minutes.

Tip the risotto rice into the tin and stir to coat lightly with the oils and flavourings, then add the hot stock and stir again. Return to the oven for 30 minutes, giving it a good stir halfway through.

Take the roasting tin out of the oven and if using, stir in the butter into the risotto.  Remove the thyme stalks as the risotto settles for about 5 minutes.

Taste and add salt as needed and serve with a drizzle of chilli oil and/or black pepper and grated cheese.

Enjoy with a glass of Pfeiffer Merlot.

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