Mushroom, silverbeet & goat's cheese risotto; omelet

Mushrooms are one of my go-to ingredients for a vegetarian dinner.

Mushrooms are one of my go-to ingredients for a vegetarian dinner.

Try to find a mixture of mushrooms for the risotto.

Mixed mushroom, silverbeet & goat's cheese risotto

30g butter

350g mushrooms, sliced

200g silverbeet, stalks

discarded, leaves chopped

1 medium brown onion, sliced

1 cup risotto rice

1/2  cup dry white wine

1 litre simmering chicken stock

100g soft goat's cheese

2 tablespoons crème fraîche

60g toasted hazelnuts, chopped

1/2  cup freshly grated parmesan

Heat half the butter in large frying pan; saute mushrooms for 5 minutes.

Add silverbeet leaves; cook, stirring, until wilted. Season, set aside. Heat remaining butter in large saucepan; cook onion, stirring, for 7 minutes.

Add rice; stir to coat in butter. Add wine; let it almost evaporate; add enough simmering stock to cover rice. Stir frequently, until rice has absorbed most of the stock before adding more. Repeat process until rice is cooked (18-25 minutes). Rice should be soft but retain a little bite.

Add silverbeet, mushrooms, crumbled goat's cheese and crème fraîche.

Remove from heat, cover; rest for 5 minutes before serving. Season and sprinkle with chopped hazelnuts.

Serve with parmesan. Serves 4

And to drink ... undergrowthy pinot: 2014 Port Phillip Estate Red Hill ($38)

FLUFFY MUSHROOM OMELETTE

20g butter

1 tablespoon olive oil

4 large mushrooms, finely sliced

2 spring onions, sliced

4 free-range eggs

100ml natural yoghurt

3 tablespoons grated cheddar

or gruyere cheese

1 tablespoon chopped basil

1 tablespoon chopped flat

leaf parsley

2 teaspoons chopped fresh chives

Heat butter and oil in large, lidded frying pan. Fry mushrooms and spring onions, stirring, until tender and mushrooms have coloured. Reduce heat to low. Mix eggs and yoghurt; season with sea salt and pepper.

Beat with electric hand beater until very frothy. Sprinkle cheese over mushrooms. Tip egg mixture into pan, add herbs, cover. Cook until puffed up and fully set. Serves 2

And to drink ... Yeasty sparkling wine: 2007 Jansz Late Disgorged ($47)