Merchant Gourmet

Instructions

1. First peel and finely chop the garlic and set aside
2. Wash and slice the fresh mushrooms, wash the baby spinach leaves and set aside until ready to use
3. Rehydrate the porcini mushrooms in about 1 pint of boiling water
4. Next, chop the onion finely and fry in a large saucepan in olive oil until translucent over a medium flame
5. Add the chopped garlic to the onions in the pan and stir for a minute
6. Add the chestnut mushrooms to the pan, season with salt and pepper and cook for about 5-8 minutes until the mushrooms have softened
7. Once the mushrooms are ready, add the rice to the pan and stir for a minute
8. Crumble a stock cube into the mix and pour in the rehydrated porcini mushrooms and water mix
9. Simmer over a medium heat until all the water is absorbed, keep stirring every couple of minutes
10. Whilst this is simmering boil about 500mls of water and add this in as soon as most of the original water has been absorbed.  Continue stirring until the rice is cooked and the water is almost absorbed again.  It should now be creamy and the rice should be plump and tender
11. Add the cooked lentils straight from the pouch, the baby spinach leaves, salt and pepper to season and keep stirring until the spinach just wilts
12. If needed, cook off some of the liquid on a high heat until you have your desired consistency
13. Serve right away with a drizzle of truffle oil