Missing mushrooms on the low FODMAP diet? This Oyster Mushroom Risotto will satisfy - oyster mushrooms are Green Light approved by Monash!
Combine the water, FODY Chicken Base and the porcini in a medium-sized pot - or use 8 cups 2L of low FODMAP chicken stock. Bring to a boil over high heat, stir well, adjust heat down and simmer for 1 minute. Remove from heat, cover, and let sit for 10 minutes or until porcini have softened. Keep very warm/hot.
Now, here is the magical risotto creation part that separates this dish from mere steamed rice. Stir in about 3/4 cup (180 ml) of the hot chicken stock (bits of mushroom included) and keep stirring until it almost completely absorbs. Add another 3/4 cup (180 ml) of the hot chicken stock, again stirring for about 1 minute or until it almost completely absorbs. Repeat until the rice is cooked al dente - it should be a tad firm - and the mixture is creamy. Cooking time after adding stock will be about 20 minutes. You might not use all of the chicken stock - but do try and get all those porcini bits in there! Stir in the reserved scallions and mushrooms, then stir in the 1/4 cup (25 g) Parmesan cheese and serve risotto immediately in warm bowls, passing extra Parmesan at the table. A pepper mill is nice to have on hand too.