Wild mushrooms risotto with marmite

Ingredients

• 1 tbs olive oil
• 150g arborio rice
• 3/4 cup dried wild mushrooms - washed
• 1 3/4 cups water
• 1/3 cup white wine
• 1/2 spoon Knorr Chicken Powder
• 1 tsp Marmite
• Sugar
• Salt
• Freshly ground black pepper
• Truffle balsamic glaze

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Preparation

• 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!