GoRV - Digital Magazine Issue #52 - Page 68

CAMPING CUISINE WITH JOE GLAVIC

WINTER RISOTTO

NOTHING WARMS THOSE COLD BONES WHEN CAMPING QUITE LIKE THIS RISOTTO .

INGREDIENTS
• 1 cup of Arborio rice
• About 100g of salted butter
• Half a cup of dry white wine
• One onion thinly diced
• 1L of chicken stock
• A handful of mushrooms
• 1 small can of peas
• 2 rashers of bacon , diced
• Salt and pepper
• Parmesan cheese
METHOD
1 . Slice the mushrooms , dice the bacon and the onion .
2 . Add the onion and butter to a non-stick pan and sauté until the onion becomes translucent .
3 . Add the bacon and the mushrooms and saute for three to five minutes or until the mushrooms have reduced in size , then add the peas and cook for another minute .
4 . Add the dry rice to the pan and stir through .
5 . Add the dry white wine and cook on medium heat until the wine has evaporated .
6 . Add the chicken stock , one cup at a time . Add the next cup of stock when you see that the rice has absorbed the liquid .
7 . Continue to stir gently to avoid the risotto sticking to the bottom of the pan .
8 . Add salt and pepper to taste .
9 . Stir through a generous handful of Parmesan cheese .
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