This meal feels absolutely luxurious in the wilderness and easy to cook. If you change the vegetables a bit, you can find all the ingredients in super markets – no need to dehydrate things yourself.

Risotto is lovely with fish. In case you get lucky, this portion might be too big. As a side dish, leave the soya groats out.

Incredients for two:

• 125 g  fast risotto rice (15 min cooking time, wash it beforehand!)
• 13 g  dry mushrooms (shiitake / chantarelle / boletes)
• 34 g  dry vegetables: onion, leek, carrot, parsnip, zucchini, sun dried tomato, dry capsicum (use those that you have available)
• 1-2 g dry garlic ships (or 2 fresh cloves)
• 15 g  light soya groats (= textured vegetable protein, small size)
• 18 g  butter (a couple of large clods)
• herbs (eg. parsley, tarragon, basilica, thyme)
• black pepper and salt
• 10-20 g  roasted almond flakes
• 20-50 g some flakes of good parmesan, if possible
• 14 g  a drop of dry white sherry, if possible (eg. La Guita, Manzanilla, Spain, 15%)

Weight: 250 g
Water: < 1 liter (of which at least 1 dl clean, as not all of it has time to boil for long enough)

Step-by-step instructions:

1. Soak the mushrooms in a small amount of water. The rehydration time varies between 15 min and 6 hours depending on the type and size of mushrooms.
2. Soak the vegetables and soya in a small amount of water (enough to get them well covered in a container) at least for an hour or two (this can take place while you walk).
3. Put the rehydrated mushrooms in a pot, heat up and waite until the left over liquid dissapears. Add butter and fry lightly.
4. Add the soya, the vegetables and the rice in the pot and about 3-4 dl of water. Let it boil slowly. Add clean water in small quantities until the risotto is ready.
5. Add luxury incredients: sherry and cheese. Decorate with almonds.
6. Eat well and feel good