FIREPOT Porcini Mushroom Risotto

Creamy Arborio rice with pan-fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice.

Packing a Punch

Risotto has always been a favourite in our household. We like to make it the old school way - rich and creamy, with just the right amount of bite. We've tasted many different risottos in our search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So we use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And we don't chop our mushrooms finely like a lot of our competitors. You'll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto will keep you warm whether you're eating atop a mountain or round the kitchen table.

HOW DO YOU EAT A FIREPOT MEAL?

You can rehydrate your meal in one of two ways:

1. To eat directly from the pouch, simply boil the required amount of hot water, pour it in, seal the pouch using the ziplock at the top, stir and wait.

2. To cook your meal in a pan, tip the food into the pan, add cold water, bring to the boil, turn off the heat and wait.

INGREDIENTS

Being based in rural Dorset, we can find almost everything we need fresh at our doorstep. We feel proud to be able to say that our British beef mince comes from farms in the South-West, and that all our vegetables come fresh from the local greengrocer in Chideock.