Wild Mushroom Risotto
Wild Mushroom Risotto

10g dried porcini mushroom
225g fresh mixed mushrooms
175 ml carnaroli rice
2 shallots, peeled and finely chopped
200 ml dry Madeira
200 ml Carnation Light (evaporated semi-skimmed) milk

Salt and freshly milled black pepper
First, give dried mushroom a quick rinse in a sieve under cold, running water, then place them in a heatproof bowl and pour 570 ml boiling water over them. Then leave them to soak and soften for about 30 minutes. Meanwhile, chop the fresh mushrooms into chunks- not to small, about 1 cm, as they shrink quite bit in the cooking. Now pre-heat the oven to 150 C.
Next, put the shallows and Madeira into a medium sized saucepan, bring it up to simmering point and slimmer gently for 10-15 minutes, until the shallots have softened and the Madeira has reduced down to about 2 tbsp. Remove the pan from the heat, add the fresh mushrooms, stir well and then leave the pan on one side.

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