| 10g | Dried Porcini Mushrooms | ||
| 225g | Fresh Mixed Mushrooms (dark-grilled open-cap, chestnut, girolles) | ||
| 175ml | Risotto Rice | ||
| 2 | Shallots | ||
| 200ml | Sherry | ||
| 200ml | Carnation Light |
Boil a kettle. Rinse Dried Mushrooms, put them in a bowl, then poor 1/2 pint boiling water over them and leave for 30 mins.
Chop Fresh Mushrooms. Finely chop shallots.
Preheat oven to 150C.
Put the Shallots and Sherry in a pan and simmer for 10-15 mins. Add the Fresh Mushrooms, stir well and put the pan to one side (off the heat).
Poor the water from the Dried Mushrooms into the pan. Squeeze the Dried Mushrooms into the pan. Finely chop the Dried Mushrooms and add to the pan.
Add the Risotto Rice and Evaporated Milk to the pan. Stir well then put in an oven proof dish.
Cook for 20 mins. Remove and gently stir. Put back in oven for further 20-25 mins.
| Risotto | Cals/100g | Fat/100g |
| Cals/100g | Fat/100g | |
| Cals/100g | Fat/100g |