Serves: 2 people
Ready In: 35 minutes
A scaled down, back country version of a true Italian classic! Pangrattato aka 'poor mans parmesan' adds a salty, herby, delicious crunch that lifts the dish & is vegan friendly. A real crowd pleaser and perfect for larger groups too!
My version has two alternatives depending on the situation and time you have available. One version is simple & quick! A perfect on the road staple. The second, featuring the Pangratatto is great if you've got some extra time, or if you're off the bikes and cooking a group meal -- possibly at a warm showers host or similar?
- 50 g dried mushrooms (porcini, chanterelle, shiitake all work well)
- 100g arborio rice
- 2 shallots or 1 small white onion
- 500 ml water
- 1 stock cube (vegetable or chicken)
- Oil for frying
- Salt and black pepper
For the Pangrattato: “The Poor Mans Parmesan” (Optional)
- 65g or small handful dried breadcrumbs (leftover bread ripped up works too)
- 1 tsp olive oil
- 1 lemon zest
- 1 clove of garlic (raw)
- 2 twigs of rosemary
- Add water to your largest pot & heat until boiling.
- Add dried mushrooms, remove from the heat & let soak for 10 minutes.
- While waiting for the mushrooms to soak, finely chop the onion(s) & fry them in olive oil until translucent.
- If you’re making the Pangrattato too, jump to the Pangrattato method in the next section. If not, carry on to step 5.
- Remove the mushrooms from the pot with a spork and gently squeeze to remove all their moisture.
- Roughly chop the mushrooms and add to the onion mixture.
- Crumble in the stock cube/powder to the mushroom broth/water.
- Add the rice (yup, all of it) and return the pot to the heat with the lid on until bubbling again.
- Once bubbling, turn the stove down to a gentle simmer for 20 minutes with the lid on.
- After 20 minutes, add the mushroom & onion mix from the frying pan and mix them through the rice.
- Season with salt & pepper & if you can, some lemon zest or juice to lift.
To serve: Simply eat straight from the pot, or spoon out into individual bowls. Add the crunchy pangratatto & enjoy!
- Finely chop the garlic & rosemary (as fine as humanly possible).
- Add olive oil to a frying pan and once it starts to heat up add breadcrumbs.
- Fry over medium-high heat until they are crisp and golden.
- Remove the breadcrumbs from the pan to prevent them burning, seasoning generously with salt & pepper and then stir in the finely chopped garlic (raw), rosemary & lemon zest.
- Once you’re done here, head back to step 5 of the risotto method above and let your Pangrattato cool.