Answer

By Anonymous

Mushroom and Bacon Risotto
Serves 2
Pans 2
Stoves 1
Pack weight 150-200g per person (not including water)
Cook time 25 minutes (less with presoaked rice)
Fuel efficiency moderate

Outdoor foodies Amy Beer and Roy Halpin say, “Rice is fabulous fuel, especially cooked like this so the slow-energy release starch doesn’t get washed away. For veggies in your group, cook the bacon separately and add it to individual portions”

• 150g (about 2/3 mug) round grain ‘Arborio’ rice
• A large handful of mixed dried mushrooms
• 2 handfuls of uncooked lardons (prechopped bacon bits)
• 1 small handful of dried onion
• A large pinch of garlic powder
• 50ml (2 tbsp) olive oil, or 2 ‘golfballs’ of butter or margarine
• 2 stock cubes (chicken or veggie)
• 1 packet of instant mushroom soup
• 1 small handful grated parmesan
• Salt and pepper
• Optional extras: chopped carrot, chopped stick celery, green beans, a dash of Tabasco sauce

1 If time, presoak rice in salted water for an hour to reduce cook time. Soak dried mushrooms and onions in a separate container.
2 Heat the oil or fat in large pan. Add onion. Cook gently for 2-3 minutes without browning.
3 Add other veg. Cook for 2 more minutes. Remove from heat.
4 Boil 3 mugfuls water. Remove from heat. Crumble in stock cubes and soup powder, stir well.
5 Drain pre-soaked rice, add to bacon and mushroom mixture. Stir well and return to heat. When it starts to fry, add half the stock.
6 Simmer, stirring often (rice will burn if allowed to stick), adding more stock as required. Cooking time varies depending on rice, so keep checking by sampling a grain or two.
7. Ideally risotto should be thick but not stodgy. Stir in the grated or shaved parmesan, season and serve. Good with rustic red wine and crusty bread!