Porcini and sundried tomato risotto

Serves 4

This is a wonderful recipe that can be made entirely from dried products and is therefore ideal on backpacking trips and when space for food is tight. We cooked it a couple of times while backpacking and camping in the wilderness. If cooked in a kitchen, the recipe can be more elaborate and the previous recipe can be followed.

Ingredients

• 250 g risotto rice,

• 2 vegetable stock cubes or 3 tbsp vegetable stock powder,

• 900 mL water,

• 200 g dried porcini mushrooms,

• 150 g sundried tomatoes,

• 50 g pine nuts,

• a pinch of rosemary,

• 50 g comté or emmenthal cheese,

• salt & pepper.

Preparation

First, rehydrate the dried porcinis and tomatoes for 15 minutes and chop them up.

Put the rice in the cold water, heat up and add the stock and the salt. Cover, let boil for 10 minutes and add the chopped mushrooms and tomatoes. Continue the cooking process, stirring at regular in intervals until the rice is cooked. Add the cheese, grated, the pine nuts and the rosemary and season to taste. Serve immediately.