Wild Mushroom Risotto
Wild Mushroom Risotto
Ingredients
Serves 4 people
250g risotto rice
1 medium white onion, diced
1 glass dry orange or white wine
20g dried ceps/chanterelle/black trumpets
1 vegetable stock cube (replace with a gluten free option for coeliacs)
1 litre water - hot
80g can of wild mushrooms (ceps chanterelle, etc), drained
50g strong cheese, grated (can be removed for vegans/lactose intolerant)
25g butter (replace with 2 tbsp olive oil for vegans)
Salt (replace with dried seaweed powder for those on a low sodium diet)
Pepper
1 tsp smoked paprika powder
Equipment:
Stove
Light My Fire StackBowl Bio x 4
Light My Fire Spork Original Bio x 4
Light My Fire Cutting Board Plus x 1
Saucepan x 2
Glass or metal bowl (for soaking mushrooms)
Spatulas
Instructions
How to:
Soak the dried mushrooms in the hot water for 15 minutes. Strain through a sieve intro a clean saucepan, discarding the last few tablespoons of liquid into the compost bin.
Crumble the stock cube into the water, place on a low heat. Melt the butter in a saucepan on medium heat, add the onion and soaked mushrooms. Cook for 2 minutes. Add the rice, mix well and cook for 2 minutes.
Add the wine and allow to soak into the mix thoroughly. Season with a little salt and pepper. Add the mushroom/vegetable stock one cup at a time and continue to cook the rice until each cup has been absorbed.
Taste the rice after 20 minutes to assess if they’re cooked enough- you want a tiny bite to the rice grains. Season if needed. If cooked, remove from the heat and the grated cheese (if using).
Cover with a lid and leave for 5 minutes.
Serve in Light My Fire StackBowl Bio.
Dust with smoked paprika powder and dried fireweed leaves.