A rich earthy mushroom risotto with leeks and wild mushrooms.
Ingredients
Method
1 pack Tilda Mushroom Steamed Basmati Rice or Tilda Steamed Pure Rice
1 tbsp vegetable oil
1 clove garlic, crushed
1 leek, finely sliced
2 chicken breasts, diced
Small Handful of mixed dried wild mushrooms
25g Chestnut mushrooms, sliced
½ cup readymade vegetable stock
Large knob of butter
A few sprigs of parsley, finely chopped
2 tbsps. parmesan, grated
Salt and pepper to season
1 tbsp vegetable oil
1 clove garlic, crushed
1 leek, finely sliced
2 chicken breasts, diced
Small Handful of mixed dried wild mushrooms
25g Chestnut mushrooms, sliced
½ cup readymade vegetable stock
Large knob of butter
A few sprigs of parsley, finely chopped
2 tbsps. parmesan, grated
Salt and pepper to season
- Soak the dried mushrooms in 150g hot water for 10 minutes
- Drain and squeeze the water from the mushrooms. Reserve the liquor
- Heat the oil in a large pan. Add the garlic, chicken, leeks and chicken and fry gently for 3-5 minutes
- Add the fresh mushrooms and soaked mushrooms and cook for 1 more minute
- Empty the contents of the Tilda Mushroom Steamed Basmati Rice into the pan and add the stock and reserved liquor from the mushrooms
- Continue cooking until almost all of the stock has been absorbed
- Just before serving add the butter and parmesan and stir in the parsley
- Season with salt and pepper to your taste and serve
