How to make it

  • Bring the stock to the boil and simmer on a low heat.
  • heat 1 tbsp olive oil, add shallots and cook until softened but not coloured, cook for two mins more after this point.
  • stir in the rice and cook for 2 mins.
  • add the stock and ground corriander gradually and cook until the liquid has been absorbed.
  • add more stock waiting until it has been absorbed before adding more.
  • continue this process until the rice is soft.
  • heat remaining oil and add sliced mushrooms, cook until softened.
  • add mushrooms and creme fraiche to rice and stir in.
  • scatter permesan and chives to serve.

Reviews & Comments 4

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    " It was excellent "
    texaspapajohn ate it and said...
    Thanks for the recipe. I certainly will try this one...5 forks to you.

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    " It was excellent "
    turtle66 ate it and said...
    Yum Yum......
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  • floydc 10 years ago
    this look fantastic!
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  • invisiblechef 10 years ago
    All I have to say is YUMMY!!

    Thanks for sharing.

    Was this review helpful? Yes Flag

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