Savor the delicious versatility of risotto with this uniquely New Zealand take featuring the native Supplejack vine.


  • 1 ltr of chicken stock

  • 1 small knob of butter

  • 2 Tbsp of olive oil

  • 1 large finely chopped onion

  • 2 finely chopped cloves of garlic

  • 200g of Supplejack

  • 400g of risotto rice

  • 2 glasses of dry white wine

  • Sea salt

  • To Finish

  • Horopito pepper to season Sea salt flakes to season

  • 1 knob of butter

  • 90g of freshly grated Parmesan

  • 400g Pikopiko

  • 8 slices of prosciutto

  • 20g of bush herbs or sage

  • 3 twists of ground white pepper


  • Risotto:

  • 1.

    Heat the stock. In a separate pan heat the olive oil and butter. Add the onions, garlic and supplejack. Fry very slowly for about five minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

  • 2.

    The rice will now begin to lightly fry, so keep stirring it. After a minute it will look translucent, add wine and keep stirring — it will smell fantastic.

  • 3.

    Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, carry on stirring and adding stock until the rice is soft with a slight bite.

  • 4.

    Remove from the heat and add the butter and Parmesan. Stir well.

  • 5.

    Pour the risotto onto a large platter and decorate with the Pikopiko Saltimbocca.

  • Pikopiko Saltimbocca:

  • 1.

    Boil the Pikopiko in salted water. Take out and place in ice water.

  • 2.

    Once cooled, pat dry with a paper towel.

  • 3.

    Wrap the Pikopiko in bush herbs (or sage) and prosciutto.

  • 4.

    Pan fry until crisp, then put to one side in a warm place whilst making the supplejack risotto.


Enjoy with our Stoneleigh Wild Valley Marlborough Pinot Noir

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