A hearty risotto featuring flavours of saltbush and rosemary from our farm

SERVES 2

• 4tablespoons olive oil
• 500gmSwiss brown mushrooms, sliced
• 1brown onion, diced
• 2garlic cloves, finely chopped
• 1handful fresh rosemary, washed
• 300gm pancetta, cut into 2cm cubes
• 1½cups Arborio rice
• 5 cups chicken stock
• ½cup grated pecorino or Parmesan cheese
• 2 tablespoons Squirrel Gully Charred saltbush and rosemary honey

1. In a large heavy based saucepan, heat the olive oil over medium heat. Fry the mushrooms and pancetta with a generous pinch of salt and some cracked pepper. Cook, stirring occasionally with a wooden spoon, until the mushrooms have browned
2. Next, add the onions, garlic and rosemary. Continue to fry for 5 minutes or until the onions have softened. Add the arborio rice to the pan and mix thoroughly to coat each grain in the fat from the pancetta.
3. Add the chicken broth ¾ of a cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Cook until the risotto is creamy but still slightly firm to the tooth. Stir in the cheese and check seasoning
4. To serve, top with a garnish with fresh rosemary sprigs and a drizzle of Squirrel Gully Charred saltbush and rosemary honey.