- 400 g portabellini mushrooms
- 1 onion, finely chopped
- Olive oil
- 1 1/2 cups basmati rice
- 1 fat clove garlic, crushed
- 3 cups vegetable or chicken stock
- Salt and milled pepper
- About 80g Parma-style ham
- Handful of rocket leaves
Quickly rinse the mushrooms, then brush off any bits of grit.
Soften the onion in about 2 tablespoons olive oil. Add the rice and stir around. Stir in the garlic. Pour in the stock and bring to a bubble.
Place the mushrooms on top, season and drizzle with olive oil. Place a round of oiled greaseproof paper on the mushrooms.
Cover with a tight-fittinglid, reduce the heat and simmer for 10 minutes.
Turn off the heat and leave the rice for another 5 minutes, by which time the rice should be cooked and the liquid absorbed.
Check seasoning and turn onto plates or into bowls.
Top with shreds of torn ham. Add a grinding of pepper and crown with a few rocket leaves. Drizzle with a little oil.