Makes 3 cups
For: Turkey, chicken, duck, seafood.
50g butter
1 onion, finely chopped
2 garlic cloves, finely chopped
75g button mushrooms, finely chopped
1 cup Arborio rice
1 litre hot chicken stock
3-4 saffron strands
70g pine nuts, toasted, chopped
75g prosciutto, chopped
40g pecorino, freshly grated
3 tbsp chopped sage
3 tbsp chopped parsley
Melt butter in a large pan. Add onion and garlic and cook for 2-3 minutes until softened.
Stir in chopped mushrooms. Add rice and cook, stirring, for 3 minutes.
Add a cup of stock and saffron strands, allowing rice to absorb liquid before adding more.
Cook, adding more stock a cup at a time until rice has softened; this should take about 15-20 minutes. Remove from heat.
Stir in pine nuts, prosciutto, pecorino, sage and parsley.
Season to taste with salt and freshly ground black pepper.
Allow to cool before using as stuffing.
