LEEK, CHESTNUT & WILD MUSHROOM RISOTTO
Tonight i cooked this very earthy winter risotto.
The ingredients were all store cupboard items and are: wild mushrooms, 1 Leek, Chestnuts, risotto rice & white wine.
I soaked the dried mushrooms in boiling water for 20 mins then i fried the Leek and added the rice adding a little wine at a time when it was soaked up.
Later i added the mushrooms & chestnuts and used the mushroom water as stock to add to the rice. I also added a pinch of dried thyme.
17th May 2017
This is part 1 of my interview with Kristin Lajeunesse the author of the book Will Travel for Vegan Food.Read More