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Start | Outnic Meals | Wild Mushroom risotto

Wild Mushroom risotto

4 servings

Soak the dried mushrooms in the hot water for 15 minutes. Strain through a sieve intro a clean saucepan, discarding the last few tablespoons of liquid into the compost bin. Crumble the stock cube into the water, place on a low heat. Melt the butter in a saucepan on medium heat, add the onion and soaked mushrooms. Cook for 2 minutes. Add the rice, mix well and cook for 2 minutes. Add the wine and allow to soak into the mix thoroughly. Season with a little salt and pepper. Add the mushroom/vegetable stock one cup at a time and continue to cook the rice until each cup has been absorbed. Taste the rice after 20 minutes to assess if they’re cooked enough- you want a tiny bite to the rice grains. Season if needed. If cooked, remove from the heat and the grated cheese (if using). Cover with a lid and leave for 5 minutes.



To serve:

  • Serve in Light My Fire StackBowl Bio.
  • Dust with smoked paprika powder and dried fireweed leaves.

Dig In!



250 g risotto rice
1 medium white onion, diced
1 glass dry orange or white wine
20 g dried ceps/chanterelle/black trumpets
1 vegetable stock cube (replace with a gluten free option for coeliacs)
1 litre water - hot
80 g can of wild mushrooms (ceps chanterelle, etc), drained
50 g strong cheese, grated (can be removed for vegans/lactose intolerant)
25 g butter (replace with 2 tbsp olive oil for vegans)
Salt(replace with dried seaweed powder for those on a low sodium diet)
1 tsp smoked paprika powder


1 tsp dried fireweed flowers (available in Aakenukspirrti cafe, Yllastunturi) or from various herbalists. if not available near you, replace with edible dried wildflowers of your choice.