Ingredients 2 cups chicken stock
1 cup water
½ cup dry white wine
1 tbsp oil
15 g butter
250 g button mushrooms, sliced thinly
100 g flat mushrooms, sliced thinly
½ leek, sliced thinly
1 garlic clove, crushed
1 cup arborio rice
About ¼ cup parmesan cheese, grated
25 g sun-dried tomatoes, sliced thinly
Bring the stock, water and wine to a boil in a medium saucepan.
Turn down the heat, cover and keep hot.
Heat the oil and butter in a wok or pan, and cook the leeks for about a minute.
Add the mushrooms and garlic and cook, stirring until the leek has softened.
Add the rice, and stir so that it gets coated.
Stir in 1 cup of the hot stock and cook over a low heat until the stock is absorbed.
Keep adding the stock until it is all used, taking care that it does not stick, and stirring frequently.
This should take about 30 to 35 minutes.
Remove the wok from the heat and add in the parmesan, and sun-dried tomatoes - stir until mixed and serve.
Can be eaten as a main meal, as I did, or eaten as a side to another meal.
I made this recipe but used baked fresh salmon fillets instead. Coming from an Italian background, this is as good as my Mama used to make (though not with fish). A regular dish on our 'tavola' for my non fish eating 'other half'. Buono!