#246- Thorn Park Country House

Carol visits Thorn Park Country House, a warm and inviting, cozy bed-and-breakfast nestled in the Clare Valley in South Australia. Michael Speers gives a detailed tour narration as we enjoy many of the sights in and around the house. Then Carol joins David Hay in the kitchen for a terrific risotto dish, with Australian flair! If you would like more information about Thorn Park Country House, please visit their website at: www.thornpark.com.au.

Mushroom Risotto 'Cake'

Serves 8 - 10

1 cup boiling water (for soaking mushrooms)
3 ounces dried porcini mushrooms
3 cups water (to add to soaking liquid to create "mushroom stock")
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 ounces shiitake mushrooms, stems removed, sliced, about 1 cup
4 ounces white button mushrooms, sliced, about 1 cup
1 cup arborio rice
1 cup white wine (Clare Valley Riesling preferred)
salt & pepper to taste

4 ounces oyster mushrooms, sliced, about 1 cup
3 tablespoons butter
1/2 cup grated Parmesan cheese
1/2 cup chopped parsley

Pour 1 cup boiling water over porcini mushrooms in a medium bowl. Let stand 15 minutes, until soft. Remove mushrooms with a slotted spoon, reserving soaking liquid, and coarsely chop. Add 3 cups water to the mushroom soaking liquid to create a "mushroom stock" (this will be your cooking liquid for the risotto); reserve. Heat a large skillet or saucepan over medium heat. Add olive oil, onion, and garlic, and sauté until tender, about 3-4 minutes, stirring occasionally. Add arborio rice, stirring to coat with oil, about 1 minute. Add shiitake, button, and porcini mushrooms, stirring to combine, and cook for 2-3 minutes, until mushrooms are tender. Continue to stir occasionally. Add wine and cook on medium-low heat, stirring gently, until liquid is absorbed, about 3-4 minutes. Add reserved mushroom stock, 1 cup at a time, stirring and cooking until stock is absorbed before adding more liquid, about 3-4 minutes per cup of stock. (Continue to add stock, or water, only as necessary. Check the consistency of the rice often.) Rice should be tender, but not soggy. It should be slightly firm, but not hard, in the center of each grain. Season risotto with salt and pepper to taste and add oyster mushrooms after the last of the liquid has been absorbed, and cook for 1-2 minutes, stirring gently. Add butter, Parmesan cheese, and parsley, and cook for 1-2 minutes, stirring occasionally. (You can serve the risotto at this point as a side dish.) For an elegant presentation, spoon risotto into buttered timbale molds (or custard cups) and place upright on a baking sheet. Bake, uncovered, in a preheated 350° F oven for 15-20 minutes, until risotto cakes have firmed slightly. Run a knife around the inside of the molds to loosen risotto and unmold onto serving plates. If desired, serve with blanched asparagus and a mild bleu cheese sauce.

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