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Terrôir in your kitchen

Leyton shares his secrets so you can recreate Terrôir-inspired dishes in your kitchen.

Perfectly complemented by a glass of 2012 Craggy Range Aroha, Te Muna Road, Martinborough.

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Wild mushroom risotto  

Makes: 4 servings  

MUSHROOM STOCK  
100ml mixed wild or fresh mushrooms 
1L vegetable stock 
100ml mushroom essence (eg. Aromatics magical mushroom essence available from good food stores)

Soak wild mushrooms until soft, strain and reserve liquid. In a saucepan, bring the vegetable stock to the boil and add the wild mushroom liquid. Add magical mushroom essence. Season to taste. Set aside. 

MUSHROOM DUXELLE 
250g button mushrooms, diced 
250g Aromatic smoked mushrooms (available at good food stores), squeezed and diced 
1 small bunch of sage, diced 

Sauté mushrooms in hot oil, add sage. Remove and cool. Add aromatic smoked mushrooms and mix. Remove and cool.

CELERIAC MILK
1/2 cup of milk
1/2 cup of full cream
10g fresh truffle, grated or 5ml good quality truffle oil
Salt for seasoning  

Heat the milk and cream to around 70°C, add the salt and truffle. Set aside to steep for 10 minutes. Use a stick or bar blender to froth the milk mixture. Set aside and keep warm.

Wild-Mushroom-Risotto.jpg

RISOTTO
1 cup shallots, finely diced 
250g aborio risotto rice 
25g wild mushrooms 
24 asparagus tips 
150ml marscapone 
Handful grated pecorino 

In a heavy based saucepan, add the diced shallots and rice to hot butter and oil. Cook out the rice wetting it with the stock as it absorbs. Once the rice is almost cooked add the mushroom duxelle. Stir. Add wild mushrooms and asparagus. Once the asparagus is cooked, add the marscapone. Season to taste with sea salt and freshly ground black pepper. Serve between four bowls and sprinkle with extra pecorino and garnish with the bubbles from the frothed celeriac milk. 

Pair with a glass of either the 2012 Craggy Range Aroha, Te Muna Road, Martinborough.