CRAFTED TO BE SHARED

INGREDIENTS:

• 300g mushroom pilaf
• 400g porcini mushrooms
• 150g cooked and peeled chestnuts, roughly chopped
• 1 medium onion, finely chopped
• 700ml hot chicken stock
• 100ml dry white wine
• 2tbsp olive oil
• 30g butter
• 1 sprig of fresh thyme
• salt
• freshly ground black pepper
• truffle oil (optional)

INSTRUCTIONS:

Heat the olive oil in a saucepan over high heat. Sauté the mushrooms in batches, if necessary, until nicely golden brown. Season with salt and freshly ground black pepper, then set aside. In the same saucepan, melt the butter and sauté the onion for 3–4 minutes, until softened. Add the thyme and stir. Add the rice and stir for 1–2 minutes, until the grains are lightly toasted and glossy. Deglaze with the white wine and allow it to evaporate. Pour in the hot chicken stock, reduce the heat to low and cover with a lid. Cook according to the rice packet instructions, without stirring. During the final 5 minutes of cooking, add the chestnuts, adding a little more stock if necessary. Once the rice is cooked, turn off the heat and leave it covered to rest for 5 minutes. Just before serving, drizzle with truffle oil, if desired, gently stir to combine and serve.