This is one of my stand-by recipes. I’ve always got most of the ingredients on board and this is a great recipe for the end of a long trip when most fresh ingredients are past their use-by dates!
- 1 brown onion, diced
- 1 clove garlic, minced
- ¼ cup dried mushrooms (porcini or mixed)
- ½ cup dried peas (or frozen)
- 1 cup Arborio rice
- 2 cups chicken stock (I use Campbell’s boxed stock)
- ½ cup white wine
- 1 tsp thyme
- Pinch of saffron
- 1 Tbsp olive oil
- parmesan cheese
Break mushrooms up a bit and soak with dried peas in ½ cup hot water. Heat stock and saffron until it reaches boiling point then keep it simmering. Sauté onion and garlic in oil (or a mix of oil and butter) until translucent. Add rice and stir to coat thoroughly in oil. Add wine and thyme and stir. Add mushrooms, peas and the soaking water. Keep stirring, gradually adding hot stock as liquid is absorbed. It should take about 20-30 min from start of cooking until all liquid has been added and rice is done – check by tasting a few grains – if its still chalky add a bit more water, wine or stock and continue stirring.
Serve with lots of grated parmesan cheese.
Of course I can’t leave a recipe alone, so here are a few optional additions or substitutions to get you thinking:
Bacon or chicken (sauté with onions)
Spinach or rocket and pine nuts
Blue cheese (small amount)
