A recipe that combines Italian tradition with a South African twist. Mushrooms, rice, broth… and that little smoky and salty bonus that changes everything: biltong.
Ingredients (for 2 very hungry people)
- 1 knob of butter
- 1 drizzle of olive oil
- 1 onion
- 1 shallot
- 1 clove of garlic
- 250g of mushrooms (porcini if you're fancy, otherwise treat yourself)
- 1 vegetable stock cube (or homemade if you have the time)
- 200 g carnaroli (or arborio) rice
- 20 cl of dry white wine
- 1 tablespoon of grated Parmesan cheese
- 2 sprigs of flat-leaf parsley
- 1 pinch of salt
- 1 pinch of freshly ground pepper
- A good handful of biltong (the amount depends on your preference... but we're not stingy 😎 )
🍄 Step 1: Prepare your field
Take two nice handfuls of mushrooms (porcini or button mushrooms, we're not judging, but treat yourself).
- Half 1 → to be put in the broth to infuse.
- Half 2 → to be pan-fried at the end for the “wow” touch.
Add the minced garlic, shallot, and parsley. Set aside.
🔥 Step 2 Homemade broth
- Sauté half an onion in a little butter and olive oil.
- Add the "bouillon" mushrooms → it should smell like the forest.
- Pour in your stock (vegetable or poultry), let it simmer to fully infuse the flavors. Keep warm.
🍚 Step 3: The heart of the risotto
- In another saucepan: a little butter, a drizzle of oil → medium heat.
- Pour in the carnaroli (or arborio) rice, stir until it becomes pearly.
- Deglaze with dry white wine. Yes, that's important.
- Then what? Ladle by ladle, pour in your infused broth. Stir. Absorb. Repeat. Until you reach a creamy, smooth texture. (Taste often. Always.)
🔥 Step 4: The mushrooms that pop
- In a pan: butter + olive oil, medium heat.
- Shallot, then garlic. Then the remaining mushrooms → brown them.
- At the end of cooking: a little parsley and black pepper.
🥩 Step 5: The arrival of the biltong
- Just before serving, add your biltong, cut into thin strips, to the still-hot risotto. It will melt gently, flavor the dish, and give it a unique character.
- Add pepper, a little grated parmesan, stir again.
🍽️ Step 6: Plate like a chef.
- Pour the risotto into a deep plate.
- Add the sautéed mushrooms on top.
- A little parsley, a turn of the pepper mill, a few biltong shavings as a topping if you're feeling generous.
🍷 Step 7: And with that?
A glass of Italian red wine (Chianti or Barbera), or a dry, mineral white wine (Burgundy style).
No dogma, just a balance between the richness of the parmesan, the umami taste of the mushrooms and the depth of the biltong.
Enjoy your meal, epicureans!
And above all: never skimp on the biltong .
