Ok, just got back from a whirlwind trip to
Darwin and back thru
Kimberley and
Pilbara with a friend from France. Tried out another new
camping recipe which requires no refrigeration, but I have to give credit David Herbert who writes a food column in the Weekend Australian magazine for this one. I've only replaced the fresh items with dried ones:
Pea and Mushroom Risotto (for 2)
2/3 - 1 cup rice (pref arborio)
1/2 cup freeze-dried peas
1/2 cup Chinese dried mushrooms
1 onion, finely chopped
100ml dry white cask wine (opt)
stock from 3 stock cubes (chicken or veg) and boiling
water
cooking oil
parmesan cheese
Dissolve stock cubes with about a litre of boiling
water and put aside.
Cook onion in pan with a little oil until soft, add the rice and
cook for a minute, stirring.
Add peas, mushrooms and the wine, and
cook till wine is absorbed. Stir in the stock gradually, just covering the rice and
cook, adding more stock each time as the stock is absorbed. Add more
water after stock is used up if necessary. Continue till rice is fully cooked through (about 18-25 mins). When rice is cooked, it should be soft but just retain a slight bite. Stir in parmesan and a little butter if available and let it sit for a couple of minutes before serving.
Bon appetit!
Sounds simple, but tastes great!
chef Gerry