Be the first to A camping recipe from David. Risotto goes with just about everything. It is a classic Italian rice dish that requires some attention while preparing, but the time spent is well rewarded. My camping version has a different twist to it. Rather than bringing stock to the campground, I used what I had available in the cooler, beer.
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup Arborio rice
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 teaspoon thyme
- 2 15-ounce cans chicken stock
- 1/2 cup mushrooms, chopped
- 3 tablespoons olive oil
- Parmesan cheese
- salt and pepper, to taste
Preparation:
Get out the 2-burner stove for this dish. On one burner, put the chicken stock in a pan and bring to a low simmer. This will be later added to the rice. It's best when heated so that it doesn't shock the rice. In my case, I had no stock available, so I used beer. On the other burner, bring a large skillet to medium heat. Add the olive oil and diced vegetables. Cook, stirring occasionally, until onions are translucent. Now add the rice and thyme to the skillet and stir frequently for a few minutes. Now begins the cycle of adding liquid a ladle at a time, stirring until the liquid is mostly absorbed, adding more liquid, stirring again, and repeating this for about 20-30 minutes. At this point add the mushrooms. Stir, add more liquid, stir some more until ready to serve. You can tell when it is ready to serve, because the rice will have cooked to a creamy smooth texture. If it gets too dry, add more liquid and stir a bit more. Many risotto recipes add Parmesan to the rice while cooking. I like serving mine where each person can add their own salt, pepper and Parmesan to taste.
Servings: 6-8
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