Porcini Risotto with Truffle & Lamb
A heart-warming winter dish about balance. Earthiness, richness and just enough sweetness to pull everything together perfectly on the plate, including Périgord truffle from Paengaroa.
- Risotto
- Ciprian Capatina southern mushrooms
- Mapari Meats lamb
- Black Périgord truffle
- Whisky-infused Mānuka Honey
- Butter
The risotto’s made with porcini from the South Island, Ciprian Capatina southern mushrooms, finished with butter and parmigiano to give it that creamy texture we all want in a good risotto. Paired with three tender lamb cutlets from Mapari Meats which have been brushed with whisky-infused Mānuka Honey after cooking, for a glossy finish and a gentle sweetness. The dish is finished with generous shavings of black Périgord truffle.
