This delicious risotto takes a bit of time, but is packed with flavour. This recipe is perfect for a day when you don't have too much walking and will be getting into your campsite nice and early.
Put the rice, mushrooms and parmesan cheese in separate bags. Put black pepper and thyme in a small freezer bag. Ideally, put all the ingredients in a bag to keep them together. Make sure you pack the cheese somewhere in the middle of your pack, to keep it as well insulated as possible.
Heat half the water until nearly boiling, then remove from heat. Add the mesh bag of dried mushrooms and soak until softened, about 20 minutes. While mushrooms are soaking, finely chop onions and garlic.
Remove the bag of mushrooms and drain/squeeze the mushroom juices into the pan, being careful not to scald your hands. Set the bag of mushrooms aside.
Crumble the stock cubes into the mushroom liquid, and add the rest of the water to make a mushroom stock. Bring to the boil, then cover and keep as warm as possible.
Note: If you have the luxury of two burners, you can keep your stock on a low simmer on one stove, while you fry the onions and garlic on the other (see next step). This would use more fuel, but it would make the risotto cook more quickly.
In another pan, heat olive oil on medium heat. Fry onion and garlic, stirring frequently, for 5 minutes or until onion is soft.
Add rice, mushrooms, thyme and black pepper to the pan and stir for a minute or two.
Add about 1/2 cup of the broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until it is tender but still has a firm bite, around 25 minutes in all. You may not need to use all of the liquid, or you may need to add extra water.
Divide risotto between bowls. Crumble goats cheese on top, and serve with grated parmesan.
Ingredients
Directions
Put the rice, mushrooms and parmesan cheese in separate bags. Put black pepper and thyme in a small freezer bag. Ideally, put all the ingredients in a bag to keep them together. Make sure you pack the cheese somewhere in the middle of your pack, to keep it as well insulated as possible.
Heat half the water until nearly boiling, then remove from heat. Add the mesh bag of dried mushrooms and soak until softened, about 20 minutes. While mushrooms are soaking, finely chop onions and garlic.
Remove the bag of mushrooms and drain/squeeze the mushroom juices into the pan, being careful not to scald your hands. Set the bag of mushrooms aside.
Crumble the stock cubes into the mushroom liquid, and add the rest of the water to make a mushroom stock. Bring to the boil, then cover and keep as warm as possible.
Note: If you have the luxury of two burners, you can keep your stock on a low simmer on one stove, while you fry the onions and garlic on the other (see next step). This would use more fuel, but it would make the risotto cook more quickly.
In another pan, heat olive oil on medium heat. Fry onion and garlic, stirring frequently, for 5 minutes or until onion is soft.
Add rice, mushrooms, thyme and black pepper to the pan and stir for a minute or two.
Add about 1/2 cup of the broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until it is tender but still has a firm bite, around 25 minutes in all. You may not need to use all of the liquid, or you may need to add extra water.
Divide risotto between bowls. Crumble goats cheese on top, and serve with grated parmesan.