Dried-Mushroom Risotto Mix

Author: Canadian Living

A "cheater" risotto made by covering with a lid during cooking takes less effort than the traditional stirred method but is still rich and creamy. Make the mix at home, then add fresh onion and Parmesan cheese at the campsite. If you like, add pieces of dried sausage or beef jerky with the last addition of water.

  • Portion size 550 servings

Ingredients

  • 1 oz (about 1 cup/250 mL) dried porcini mushroom
  • 2 cups arborio rice
  • 1/4 cup instant chicken bouillon powder
  • 1/4 cup vegetable bouillon powder
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoon dried thyme
  • 3/4 teaspoons pepper
  • 1/2 teaspoon garlic powder

Method

Break mushrooms into tiny pieces. Place in small plastic bag and shake vigorously to loosen sand; transfer mushrooms to clean resealable plastic bag or airtight container. Add rice, dried bouillon, parsley, thyme, pepper and garlic powder; seal. (Mix can be stored in cool, dry place for up to 2 weeks.)

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Dried-Mushroom Risotto Mix

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