70g of Porcini Mushrooms
250g of Chestnut Mushrooms
2 Garlic Cloves
500g of Risotto Rice
400g of Parmesan
Handful of Parsley
Salt and Pepper
Put your Porcini mushrooms in a bowl and add 500ml of boiling water. Leave them to re-hydrate. Whilst they do, you have time to make your stock.
Into a pan add a knob of butter, olive oil and 1 diced onion. Fry onion until soft and add 2 crushed garlic cloves. Mix it in and pour in your risotto rice.
Start adding stock and give it a good stir on a medium heat. Add another 2 spoonfuls and stir thoroughly. Repeat this process gradually as the rice continues to soak up the stock until you have run out of stock. If the rice isn’t cooked through, just keep adding water or vegetable stock until it is.
Add your grated Parmesan and leftover turkey. Mix it in.
In a separate pan fry your sliced chestnut mushrooms until brown.
Once cooked add them to your risotto, along with your porcini mushrooms, a large handful of chopped parsley, a knob of butter, salt and pepper and tuck in with your MOB. #makethemostofyourleftovers