70g Porcini Mushrooms
250g Chestnut Mushrooms
2 Cloves of Garlic
500g Risotto Rice
Handful of Parsley
Salt and Pepper
Place your Porcini mushrooms into a bowl and add 500ml of boiling water. Leave them to rehydrate. This will also allow you to create your stock.
Into a pan add a knob of butter, olive oil and diced onion. Fry onion until soft, and then add crushed garlic. Mix it in, and then 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 start 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