JoshT wrote:Here's my risotto recipe, can be made at home and dehydrates fairly well, but as Mutley said, go a bit lighter on the butter/oil. Also makes an excellent camping meal if prepared fresh, but probably best saved for car camping. I first made this on a scout camp last year and it went down excellently. Any votes would also be greatly appreciated (by me, and I hope by risotto loving hikers the world over)
Sticky's Mushroom and Rocket Risotto
In a small saucepan, bring about 1L of water to the boil. Add 2 tsp vegetable stock powder and stir. In a separate pan, melt 1tsp butter and 1 tab olive oil. Stir in 1 finely chopped onion, and cook until glassy but not brown. Add 3 cloves of chopped garlic, then 100g diced mushrooms and stir until they’re saggy. Add another 3 tabs olive oil, then add 1 cup arborio rice and stir through.
Cook for around 1 minute, until the rice granules appear glassy, then add a splash of the boiling stock, it should all bubble up. Stir the rice well until the stock has evaporated, but making sure it doesnt stick to the bottom of the pan, then add a bit more. Continue stirring, waiting til it thickens, then add more stock, for around 20 mins. Test the rice occasionally, it’s finished when just undercooked - not quite mushy but has lost the hard centre. Turn the heat off when done.
Now the most important part - Add 1 tsp butter, 2 tabs grated parmesan cheese, salt and pepper, and a handful of rocket leaves. Stir through, and put a a lid on the pot and leave it to sit for 5 minutes. Get the table ready and then serve.
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