WHO:            Russell Blaikie @ Must Winebar Perth
WINE:           2007 Madfish Gold Turtle Chardonnay
WHAT:          Western Rock Lobster & Fennel Risotto

Russell Blaikie left the country town of Cowaramup for ‘the smoke’ of Busselton when he was just 6 years old. The dairy and sheep farm that he was brought up on holds many cherished memories, warm milk from the dairy on morning cereals, fresh mushrooms picked from the paddocks at dinner and fresh fruits plucked from the trees planted around the farmhouse.

Those memories gave Russell an understanding of seasonality, which today is expressed in Must Winebars produce driven menu of classic French Bistro food with a modern touch and expert technique. “Food from the heart to feed the soul” is how he describes the food at Must Winebar in Perth and Must Margaret River.

“When I think of summer, I think of lobster and great chardonnay… and we have both right here on our doorstep!  Our pristine west coast is home to the highly regarded (and sustainable) Western Rock Lobster fishery and November signals the start of the season. The texture and weight of Chardonnay from the South West such as Madfish Gold Turtle is the perfect match to this delicious early summer dish.”

Western Rock Lobster & Fennel Risotto (serves 4 as a starter)

1 small brown onion, finely chopped
1 clove fresh garlic, crushed
1/2 cup fennel bulb, finely chopped
2 tbs olive oil
250g arborio rice (Ferron is a great brand)
1/2 cup white wine
1 litre good quality chicken stock
200g raw lobster meat, (more if you are feeling decadent) chopped into 1cm cubes
2 tablespoons mascarpone cheese
50 grams grated parmesan cheese
1 tbs chopped chives
1/2 tsp freshly grated lemon rind
Sea salt and freshly ground black pepper

To Garnish
Shaved fennel
Cherry tomatoes
Extra virgin olive oil

Method:
Using a wide heavy based saucepan, cook onion garlic and fennel in olive oil without colouring.  Add rice and cook a further three minutes over low heat stirring constantly.

Add white wine, increase heat to medium high and commence adding chicken stock little by little (so that the cooking rice is the consistency of runny porridge!).

Cook a further 15 to 20 minutes, adding stock when required, still stirring all the time. To check the rice is almost cooked, chew on a grain or two, it will be quite firm to the bite but not chewy or chalky…that’s undercooked.

Stir in the lobster flesh then take from the heat immediately (it will cook in the residual heat).

Add the mascarpone, parmesan, chives and freshly grated lemon, season and stir to combine. Allow to sit another minute or so before serving into bowls.

Garnish with shaved fennel, cherry tomatoes and drizzle with extra virgin olive oil.