Zorganic Milk

Wild Mushroom & Thyme Risotto

Prep time: 10 Minutes
Cooking time: 45 Minutes



  • 2 Tablespoons of butter /or good Olive oil
  • 2 cups of flavorful mushrooms (Shiitake,Chanterelle or Oyster),cleaned & trimmed
  • 2/3 cup dry white wine/or Brandy
  • 5-6 cups Beef Stock (or use vegetable stock for a vegetarian option)
  • 1/3 cup finely chopped white onion/shallots
  • 1 ¾ cup arborio  rice
  • 250g Zany Zeus Crème Fraiche
  • 4 Tablespoons fresh thyme (you can also use dried thyme)
  • Salt & pepper
  • Zany Zeus Creamy Feta to serve
  1. Melt the butter/or heat oil in a deep,heavy medium sized saucepan over a medium heat.    Add the onions/shallots & sauté for about 5 minutes until softened, add mushrooms (if using chanterelles, dry sauté first for a minute or two & let the mushrooms cook in their own juices before adding the butter).

  2. Add the arborio rice  & cook for a few minutes then stir to combine, add wine/or brandy & bring to the boil & reduce liquid by half for about 3-4 minutes.

  3. Add the stock, 1/2 a cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly - stirring sloughs off the starch from the rice making the creamy sauce you are looking for in a risotto.

  4. Wait until the stock is almost completely absorbed before adding your next 1/2 cup.

  5. This process will take about twenty five minutes,the rice should be cooked & slightly chewy.

  6. Stir through Zany Zeus Crème Fraiche, thyme & season with salt & pepper to taste, then ready to serve.

  7. Garnish with Zany Zeus Creamy Feta,crumbled & thyme.


  • If  cooking Gluten Free,use homemade stocks or gluten free packaged stock
  • Toss Rocket leaves/baby spinach through cooked risotto before serving
  • Left over stock can be used to loosen up the risotto, if needed to hold on the stove before serving

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