440ml lukewarm water
30ml double cream
700g Riso Gallo Risotto rice (2 minutes in a pan or microwave)
1. To make the wild mushroom sauce, mix 80g Essential Cuisine Wild Mushroom Sauce Base with 440ml of lukewarm water in a suitable saucepan. Bring to the boil stirring continuously and then simmer for 5 minutes until the sauce thickens. Add 30ml double cream to finish and bring back to the boil.
2. Stir in a pouch of the Riso Gallo Risotto rice, stir for 2 minutes and serve
3. Garnish as desired