Madison
Ingredients
Method
Chicken, porcini and risoni broth
1.In a small bowl, place the porcini covered with boiling water for 15 minutes to rehydrate.
2.In a 20cm square of muslin, place the garlic, thyme, and peppercorns. Tie with twine. In a medium saucepan over high heat, bring the water, thyme, garlic and peppercorns to a simmer for 10 minutes to infuse.
3.Strain the porcini and reserve the soaking liquor. Roughly chop the porcini and add to the broth with the risoni and soaking liquor (leave any sand or sediment behind). Boil for 5 minutes.
4.Stir through the asparagus and cook for 3 minutes until risoni is al dente. Season with salt and pepper and serve topped with warm shredded chicken.
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