Method

Soak the porcini mushrooms in port wine for 10 minutes. Meanwhile, heat pan with oil and add the spring onions, garlic, chicken, asparagus and porcini mushrooms and sauté` for a few minutes. Add the risotto rice and glaze in the juices before gradually adding in the chicken stock. Finally add in the cream and knob of butter before serving.


Email this Recipe Back to Guest Chef 3