Our April recipe of the month is brought to you by Robbie Robinson AKA @themarketcat.

Robbie has used saffron milk caps to make this classic dish, along with locally made chicken stock, olive oil and saffron from Argyle Australian Saffron.

Bland foods such as rice complement the nuances of mushroom flavours really well. This dish can be accented with many varieties of mushrooms and Robbie recommends saffron milk caps or slippery jills/jacks, available to forage in the Canobolas State Forest during the autumn months.


3 cups of chicken stock or water if stock not available
Pinch of saffron (if possible Argyle Australian Saffron from Orange NSW)
4 tablespoons butter
1 tablespoons olive oil
250g sliced saffron milk cap mushrooms
1 cup Arborio rice
Salt and freshly cracked pepper to taste
2 tablespoons chopped fresh parsley
110g freshly grated Parmesan cheese


Place the chicken stock in a saucepan; add the saffron and bring the stock to boil. Remove from the heat.

In a saucepan, melt the butter with the olive oil and sauté the saffron milk cap slices for 7-8 minutes.

Add the rice; cook and stir until golden.

Add the heated chicken stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed and the rice is creamy in texture.

Add the salt and pepper. Sprinkle with chopped parsley.

Serve immediately on a warmed dish with the cheese sprinkled on top.

Serves 4. Enjoy!