Consuming Passions - Worldwide Events Managers

Mushroom Rice Magic

Serves: 4

Notes

One of my favourite savoury dishes is mushroom risotto. It tastes superb, but one of the problems is that an old-style mushroom risotto can often acquire a deathly grey look, which makes the whole experience a turn off – unless you sit in the dark to eat it! Not so with this Consuming Passions recipe which uses Australian long grain rice that you buy pre-cooked.

Ingredients

• 2 Tbsp chopped spring onions, white part only
• 2 Tbsp chopped spring onions, green part only for garnish
• 1 Tbsp extra virgin olive oil
• 1 cup long grain rice
• 1 Tbsp finely chopped fresh parsley
• 1/4 tsp ground mace or nutmeg
• 250g mushrooms cut into small pieces, stalks included
• 1 Tbsp grated parmesan cheese
• 500ml chicken stock (or vegetable stock)

Method

Sauté chopped white spring onion parts in 1 Tbsp olive oil for a couple of minutes on medium heat to soften them. Stir in rice and allow to brown for two minutes. Meanwhile, sauté mushrooms in remaining oil for two or three minutes. If they stick add a little water, a teaspoon at a time – they must not stew! Stir in parsley and mace, remove from heat and set to one side Put stock in with rice, reduce heat, cover pan and allow to simmer very slowly for 20 minutes. At the end of cooking time, check rice. It should be cooked with grains separate. If it seems too dry, add a little water (a couple of tablespoons) and allow to stand for 5 minutes. Stir in mushrooms and parmesan cheese. Garnish with green part of spring onions and serve.