Wild Mushrooms Risotto with Marmite

How often do you clear/ clean your pantry? Do you know what exactly you have in it? I am very lazy and I only clear the pantry when I run out of storage space. Not clear actually, it's to "make space". I was going through the pantry over the weekend and found half a bag of assorted dried wild mushrooms which I bought from Spain last Summer...or maybe the Summer before, anyway, I forgot all about it! No fungus on fungus, so I decided to use it before that ever happens. I added Marmite which is one of those long neglected sauces that I have, and it was deeeeelicious! It's a wonder how a mere teaspoon of this salty stuff added so much flavour and depth to the dish.


Ingredients: serves 2
1 tbs olive oil150g arborio rice3/4 cup dried wild mushrooms - washed1 3/4 cups water1/3 cup white wine1/2 spoon Knorr Chicken Powder1 tsp MarmiteSugarSaltFreshly ground black pepperTruffle balsamic glaze (optional)
Directions:
In a saucepan, bring to boil washed dried mushrooms and 1 1/2 cups water. Reduce heat to simmer for at least 30 mins and until mushrooms are softened.In a pan, heat up about 1 tbs of olive oil.Mix in rice, fry until rice is translucent at the edges.Add wine and mix well until liquid is evaporated.Add about 1/2 cup of the boiling mushrooms/liquid. Stir occasionally.Add more mushroom stock when liquid is completely absorbed.Continue until rice is cooked and all the liquid has been absorbed. You might have to add more water to get the consistency or texture you like.Stir in Marmite.Add sugar and salt to taste.Serve with some freshly ground black pepper. Also delicious with some truffle balsamic glaze!