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Preparation time:
40 minutes
Cooking time:
55 minutes
Serves:
3
Calories:
469
(per serving)
Fat:
5
g (per serving)
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Ingredients
10g/ ½ oz dried porcini mushrooms
225g/8oz fresh mixed mushrooms
175ml/6fl oz risotto rice
2 shallots, peeled and finely chopped
200ml/7 fl oz dry Madeira
200 ml/7 fl oz light evaporated milk
salt and pepper
Rinse the dried mushrooms under cold running water and then place them in a bowl and pour over 1 pint/570ml boiling water. Leave them to soak for 30 minutes. Meanwhile chop the fresh mushrooms into chunks. Preheat the oven to gas mark 2/300F/150C.
Put the shallots with the Madeira into a saucepan and bring up to simmering point, simmer for 10-15 minutes. Remove the pan from the heat, add the fresh mushrooms, stir well and leave the pan on one site.
When the dried mushrooms have softened, line a sieve with a double layer of kitchen paper, place it over a bowl and strain them, reserving the liquid. Squeeze them to remove any excess liquid and chop finely.
Put the rice into a baking dish along with the dried and fresh mushrooms and shallots, then season well. Whisk the evaporated milk into the reserved mushroom liquid, pour it over the rice and stir. Place the dish on the centre shelf of the oven and cook for 20 minutes. Stir the rice grain and cook for a further 20 minutes.
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