Black Mushrooms Stuffed with Rooibos Risotto, with Salad Greens and Whipped Parmesan Cream
Sarah Withey

ROOIBOS RISOTTO
180 g (200 ml) butter
1½ onions, finely chopped
2 cloves garlic, crushed
600 ml Arborio rice
3 litres medium-strength Rooibos 
70 ml grated Parmesan cheese
200 g red peppers, finely diced
45 ml chopped fresh parsley
salt and freshly ground black pepper
8 large black mushrooms
fresh herbs to garnish

SALAD
400 g mixed baby lettuce leaves
30 ml olive oil
30 ml white wine vinegar
salt and freshly ground black pepper
24 cherry tomatoes, halved

PARMESAN CREAM
400 ml cream
100 ml finely grated Parmesan cheese

ROOIBOS RISOTTO
1. Heat 90 g (100 ml) of the butter in a large saucepan and sauté the onions and garlic until translucent.
2. Add the rice and fry for 5 minutes, stirring from time to time to coat the rice with the butter.
3. Heat the Rooibos until boiling. Slowly add the warm Rooibos, a cup at a time, to the rice mixture. Stir well after each addition and simmer until the liquid has been absorbed completely before adding the next cupful. Continue adding the warm Rooibos until the rice is cooked (al dente) and the mixture creamy.
4. Add the Parmesan cheese, red peppers, parsley and the rest of the butter (90 g). Season with salt and pepper to taste.
5. Peel the mushrooms. Heat a little olive oil in a frying pan and sauté the mushrooms until they start to soften. Remove from the pan and place, cap side down, in an ovenproof dish.                         
6. Fill the centre of the mushrooms with the risotto. Just before serving, drizzle the mushrooms with a little olive oil and place in the oven until warmed through.

SALAD
7. Place all the leaves in a bowl, and dress with the olive oil, vinegar, salt and pepper.

PARMESAN CREAM
8. Whisk the cream until firm, fold in the Parmesan cheese and season to taste.

SERVING
9. To serve, place a small handful of salad leaves in the centre of a plate, and top with a warmed mushroom and risotto. Place the halved cherry tomatoes beside the black mushroom. Place a spoonful of Parmesan cream on top of the risotto. Garnish with fresh herbs.

Serves 8