Tips: A mixture of fresh mushrooms combines will with rice and garlic chives to make a tasty accompaniment to vegetarian dishes, fish or chicken. Garlic chives have flat leaves, unlike standard chives, and a mild garlic flavour. They make an excellent addition to salads, soups, stir-fries, risottos and Asian dishes. Ensure that you use good home-made stock for making risotto. The stock that is added to the risotto must always be hot. Add is slowly, ladleful by ladleful, making sure that all of the liquid has been absorbed before adding the next ladleful.

Yield:4

1. Wash and drain the rice in a sieve (strainer). Heat half the oil in a pan and cook the onion and chillies over a gentle heat, stirring occasionally, for 10-12 minutes until soft.
   
   
2. Set half the garlic chives aside. Cut the stalks off the coriander and and set the leaves aside. Puree the remaining chives and the coriander stalks with eh stock in a food processor or blender.
   
   
3. Add the rice to the onions and fry gently for 4-5 minutes. Pour in the stock mixture, then season to taste. Bring to the boil, then stir and reduce the heat to very low. Cover and cook for 15-20 minutes, or until the rice has absorbed all the liquid.
   
   
4. Remove from the heat and lay a clean dish towel over the pan, under the lid, and press on the lid to wedge it firmly in place. Leave to stand for a further 10 minutes.
   
   
5. Meanwhile, heat the remaining oil and cook the mushrooms for 5-6 minutes, then add the remaining garlic chives and cook for another 1-2 minutes. Stir the mushroom mixture and coriander leaves into the rice.
   
   
6. Adjust the seasoning to taste, then transfer to a warmed serving dish. Serve immediately, scattered with the fried cashew nuts.