Luxury Forest Mushroom Risotto

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


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About Piritta

This is blog is written for lovers of nature, beauty and pleasure. Upgrade your hiking experience by exploring great cooking in landscapes! I'm hooked in fishing and hiking in Lapland. Since 2005 I've spent most of my holidays in the wilderness, at least a week per year, some years much more. Dreaming about it and planning the trip months ahead makes the experience last longer! It is great to share my passionate hobby with you. I hope this blog and my wilderness cooking books will offer you plenty of inspiration.
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