- 3 full cups of sliced mushrooms (a mix of your favourites)
- 4- 5 tbsp olive oil
- 80g butter
- 1 onion finely chopped
- 1 leek finely chopped
- 2 garlic cloves finely chopped
- 1 tbsp finely chopped thyme leaves
- 3 chicken breasts diced
- 1 1/2 cups Arborio rice
- 200ml white wine
- 3 cups chicken stock
- 1 tbsp chopped parsley
- 2 1/4 cup whipped Herby Cow (see below)
- Sage leaves, a handful
- Extra virgin olive oil
- 2 x 120g Yarra Yalley Cheese
- Herby Cow1 cup sour cream
- Place all ingredients in a food processor, or blender, and blend to a smooth paste. Alternatively mix by hand in a bowl.
- Make the whipped Herby. Keep refrigerated while you make the risotto.
- Heat a couple of tablespoons of olive oil in a small pan until hot, and fry sage leaves until crispy and vibrant green. Drain on paper towel.
- In a large pan heat remaining oil and half of the butter, add mushrooms and chicken and cook until golden, approx. 4-5 mins. Remove from pan.
- Using the same pan, add remaining butter and sauté onion, leek, thyme and garlic until translucent. Add the rice, stirring to coat the grains, and then add wine, simmer for 2-3 minutes or until almost evaporated.
- Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente. Return cooked chicken and mushrooms to pan. Stir in the whipped Herby Cow (retaining ¼ cup) and cook for a further 2-3 minutes until warmed through and creamy. Stir through chopped fresh parsley.
- Serve risotto topped with generous dollops of the remaining whipped Herby Cow. Garnish with fried sage leaves and a drizzle of extra virgin olive oil.