Wild Mushroom Risotto

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

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.