Wild rice risotto terrine

Preparation method

1. For the risotto, grease a 1 litre/2 pint terrine mould and set aside.

2. Place the Camargue rice in a saucepan with double its volume of water, and boil for 25-30 minutes, or until tender. Repeat for the wild rice, and cook for 35-40 minutes. Drain both and set aside.

3. In a large saucepan, heat two tablespoons of the olive oil with the butter and gently fry the shallots, garlic and leeks for 5-6 minutes.

4. Add the courgette, carrot and mushrooms and continue to cook for a further 4-5 minutes.

5. Add the brown rice and stir, making sure it is well coated with the oil and butter.

6. Pour in the white wine and stir. When absorbed, gradually add the warm stock in ladlefuls, stirring after each addition until the stock has all been absorbed and the rice is tender, about 25-30 minutes.

7. Add the cooked and drained Camargue and wild rice, along with the remaining oil.

8. Stir through the parmesan, parsley and coriander and season, to taste, with salt and freshly ground black pepper.

9. Spoon the mixture in the prepared terrine dish and allow to cool completely.

10. For the dressing, mix the all the ingredients together in a small bowl.

11. To serve, heat the butter in a small frying pan over a medium heat and fry the remaining wild mushrooms for 5-6 minutes, or until golden-brown.

12. To serve, run the blade of a knife around the edge of the terrine, place a large serving plate over the top and invert, tapping the base to release the risotto. Top with the mushrooms, scatter over the basil leaves, and drizzle with the dressing.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 6