Wild Mushroom Risotto


Autumn is certainly the perfect time to going mushroom hunting? to discover some wonderful wild mushrooms. At Flyfaire, we definitely find some interesting fungi, which we're not always certain is safe to eat; so be careful when choosing whether or not to eat wild mushrooms that you find. If you simply must try a fungus you have found, try seeing as an initial test if the top goes yellow when touched. 

This definitely indicates a must avoid, however we recommend still doing lots of research to ensure the fungi isn't poisonous.

On the warm, north facing slope, we found a patch of lovely wild field mushrooms on at Flyfaire. We instantly thought they will be fabulous when cooked a delicious risotto dish.

Wine Matching Synopsis

Riesling has seen a large increase in popularity recently because of its amicable food-pairing versatility that suits a wide variety of food flavours. Riesling is a refreshing wine which showcases the Riesling grape character and terroir qualities. 

We felt the flavours in Flyfaire's Riesling including green apple, melon and tart lychee would complement the risotto's flavours of the meal of the mushroom and garlic, buttery texture.


First, chill your bottle of Flyfaire Riesling (2004 is a great choice) in the fridge.

  • Peel, wash 8-12 wild field mushrooms; leave to drain right side up on kitchen paper to ensure as much water as possible is drained away.
  • Finely chop ½ a brown onion and 2 cloves of garlic. Gently fry in a saucepan with 2 tablespoons of good quality olive oil and 1 tablespoon of butter.
  • When the onion is nicely golden, add 1 cup of Flyfaire 2004 Riesling and simmer for a few minutes.
  • Add 1 cup of risotto to the onion mix and stir.
  • Mix 2 beef stock cubes with 500ml of hot water. Add beef stock to the  mix. Stir as much as possible.
  • Add 1 tbsp of tomato paste to the mixture.
  • Turn to a low heat and stir occasionally.
  • Whilst the risotto cooks, chop the mushrooms into quarters and add to a separate fry-pan with 2 tablespoons of butter.
  • Once the rice is cooked, gently fold in the mushrooms.
  • Add 1 tablespoon of chopped parsley, some cracked black pepper and some shaved sharp Parmesan.

Bon appétit!


Wine Match: Flyfaire Riesling 2004

  • 8-12 wild mushrooms
  • 1 brown onion
  • 1 cup of risotto
  • 2 cloves of garlic
  • 500ml hot water
  • 2 beef cubes
  • 1 tbsp tomato paste
  • 1 cup Flyfaire 04 Riesling
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 tbsp chopped parsley
  • Shaved Parmesan

Flyfaire Wines

Flyfaire is a sustainable, low chemical and low carbon single block vineyard situated in the pristine Woomargama National Park, NSW, Australia. We focus on low acreage methods to produce high quality, distinctive tasting wines. Our Cellar Door and Café experience provides a pleasurable escape from the rush of everyday life. We feature a seasonal locally sourced café menu that we're sure you'll enjoy. Drop by today to taste one of our vintages and experience our cellar door.