Wild Rice Risotto Terrine

READY IN: 1hr 40mins




  • Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement).
  • In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes.
  • Add the courgette, carrot and mushrooms and cook for another few minutes.
  • Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary).
  • Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice.
  • Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed – about 30 minutes.
  • Add the red and wild rice and with it another spoonful of oil.
  • Add the parmesan and stir through.
  • Add the chopped parsley and coriander and stir through.
  • Spoon the mixture into a greased terrine and allow to cool.
  • Mix the dressing ingredients together.
  • Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing.