RICE WEEK: Fluffy rice pilaf with a creamy chestnut, mushroom and almond sauce infused with Vodka

This is one of my favourite rice pilaf recipes and one that I often cook on various occasions (formal or not) to accompany meat and poultry dishes! Personally, because I love rice so much, I don't mind having it as it is without any meat on the plate! If you too like rice, try out this recipe and I'm sure it won't disappoint you! Not to mention that it is also a great idea for your Festive table

Recipe of Vicki Smyrli,

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 4 people):
400 gr. of rice for pilaf (I always prefer the yellow long grain type)

1 tbsp of butter

2 tbsp of olive oil

1 large white onion, grated

2/3 tea-cup of blanched almonds, roughly chopped

500 gr. of white mushrooms, thinly sliced (or cut in half if too small)

1 packet of vacuumed packed chestnuts, cut in half

1/3 tea-cup of Vodka

200 ml of single cream

salt
pepper
grated cheese of your choice to sprinkle (optional)

Method:
Boil the rice measuring, approximately, 1 part of rice with 2,5-3 parts of water (depending on the type of rice used). Drain the rice in a colander, transfer back to the pot, gently stir with some butter and keep it warm.

Warm the oil with the butter in a pot (or a deep frying pan) on medium heat and when the butter is melted sauté the onion, stirring with a wooden spoon until it is softened but not browned.

Throw in the almonds and sauté for 1-2 minutes. Add the mushrooms and sauté until they are softened, freeing their liquids and getting lightly coloured. In the end, add the mushrooms and stir to mix with the rest of the ingredients in the pot, but gently so not to lose their shape.

Pour over with the Vodka, switch off the heat (keep the pot on the cooker ring) and add the single cream. Season with salt and pepper and gently but thoroughly stir with the spoon.

Serve on plates, pouring the sauce over the rice. Sprinkle with some grated cheese (if used), season with some more pepper and serve immediately.