The risotto serves 6.
Ingredients
- 500 g arborio (risotto) rice
- 500 g mushrooms (preferably brown, portabellini or chestnut, but white button mushrooms are fine), chopped into chunks
- 150 ml dry white wine
- 125 g parmesan, grated
- One small onion, finely chopped
- 2 litres water
- 80 ml vegetable stock granules
- A handful of Italian parsley (optional)
- Olive oil
- Balsamic vinegar (optional)
Cooking method
Heat the water, stock and white wine in a covered pot until boiling vigorously. If you have space for two pots on your campfire, keep the stock on a low heat while cooking the risotto. If space is tight, remove the stock from the fire when it’s boiling and put on the other pot, in which you fry the onion in a generous glug of olive oil on a low heat until golden. Add the mushrooms and cook for a few minutes before adding the rice for a minute or two, stirring continuously so the rice doesn’t stick. Add a cup of stock, stir well and put the lid on. Once the liquid is absorbed, add another cup, stir well and return the lid. Keep doing this until the rice is cooked (no longer crunchy but has a slight bite) – this will take about 30 minutes. Mix in the grated Parmesan and parsley, and serve with a drizzle of balsamic.
Tip:
If you can’t take fresh mushrooms with, use dried ones. Soak them in warm water for about 30 minutes before adding them when you’ve started pouring in the stock (don’t fry).
