Hope Restaurant at Diemersfontein's chef, Calvin, shares a recipe for grilled kudu loin with exotic mushroom risotto to pair with Diemersfontein Carpe Diem Malbec Reserve.
Recipe: Grilled kudu loin with exotic mushroom risotto
Ingredients
- 2 Kudu loin steaks
- 200g Arborio rice
- 500g Exotic mushrooms
- 1 Onion - diced
- 1 Garlic clove - crushed
- Fresh thyme
- 125ml Diemersfontein Chenin Blanc
- 1L Chicken stock
- 60g Parmesan
- 1 tbsp Butter
- 4 tbsp olive oil
- Salt and pepper to taste
Method:
- Preheat your oven to 180ºC.
- Place the mushrooms, butter and thyme on an oven tray and roast until slightly dehydrated and nutty. Place aside and allow to rest.
- In a small saucepan, bring the chicken stock to a rolling simmer.
- Place the diced onions, garlic and Arborio rice in a separate pot with 3 tablespoons of olive oil. Lightly sauté, making sure that all the rice grains get coated in the oil, until the grains become slightly translucent. Deglaze the pot with the Diemersfontein Chenin Blanc and leave to cook until the wine has evaporated.
- After that, add one ladle of the simmering chicken stock into the rice at a time. Mixing until it's fully incorporated and combined with the rice, before adding the next. Repeat this until all of the stock has been incorporated into the risotto.
- Once all of the stock has been added to the risotto, and the rice is cooked al dente, stir in the mushrooms and parmesan. Set aside and proceed with the kudu.
- Preheat your grill to a very high heat.
- Season the kudu loin steaks generously with salt and pepper on both sides.
- Brush each steak lightly with olive oil to prevent it sticking.
- Cook the steaks on the grill for about 4 to 5 minutes on each side for medium-rare, or adjust the cooking time according to your preference.
- Once cooked to your desired temperature, remove the steaks from the grill and let them rest for the same length of time that you cooked them before serving.
- Dish the risotto at the bottom of the plate and top with the kudu loin Steak, sliced into medallions.
This kudu loin and exotic mushroom risotto pairs beautifully with the Carpe Diem Malbec Reserve.