Tuesday 1st March 2011

A few nights ago I went to Ling and Shallen's place for a roast chicken dinner. There was a gorgeous amount of delicious juices left in the baking dish and I took some home with me.

In the fridge, the juices had solidified so I simple shook the container around and watched the juices separate from the fat.

I dissolved it in some boiling water - this will be the stock for my risotto dish!

I rehydrated a mix of 'forest mushrooms' and finely chopped them.

Chicken & Forest Mushroom Risotto

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