Phillippa Cheifitz, Author at Woolworths TASTE

Sandwich recipes

Lamb steaks with celeriac gratin

1 hour

Beer Food

Pork-and-apple sausages with beer-baked sauerkraut

40 minutes

Fish recipes

Goat’s cheese and spinach bake

40 minutes

Chicken recipes

Chicken, barley and vegetable soup

1 hour 10 minutes

Garlic, mussel and fennel rice

35 minutes

Risotto recipes

Exotic mushroom risotto

35 minutes

Exotic mushroom risotto

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

250 g mix exotic mushrooms, sliced or quartered
50 g butter or margarine
2 T olive oil
Sea salt and freshly ground black pepper
2-3 shallots, finely chopped
1 clove garlic, crushed
300 g risotto rice
½ cup dry white wine
4 cups chicken or vegetable stock
2-3 T finely chopped flat-leaf parsley
Truffle oil, for drizzling (optional)

Method

First, sear the sliced mushrooms in 1 T butter - or margarine if you're a strict vegan - and 1 T olive oil in a wide heavy-based pan over a medium to high heat. Remove from the heat, set aside and season lightly.

Reduce the heat and add the remaining olive oil plus a further spoonful of butter to the pan. Add the shallot and cook gently until softened. Stir in the garlic and risotto rice.

Pour in the wine and stir until the liquid has been absorbed. Add the stock, ladle by ladle, stirring often, until the liquid is absorbed and the rice is swollen and just tender. Season to taste.

Add the reserved mushroom, parsley and a few knobs of butter. Cover tightly and leave for a few minutes. Drizzle with truffle oil and serve.

Cook’s notes: Truffle oil is available from selected Woolworths stores. Try fennel instead of shallots and parsley and use everyday portabellini mushrooms rather than the exotic varieties.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Phillippa Cheifitz

Baked caramelised onion and Parmesan omelette

Grilled citrus chicken with sesame noodles

Baked bacon and egg breakfast

Sweet potato, corn and chilli chowder with crispy bacon

New-style BLT sandwich

Lamb steaks with celeriac gratin

Pork-and-apple sausages with beer-baked sauerkraut

Goat’s cheese and spinach bake

Chicken, barley and vegetable soup

Garlic, mussel and fennel rice

Baked spinach risotto

Exotic mushroom risotto

Exotic mushroom risotto

Ingredients

Method