Whip up a scrumptious one-pot seafood risotto at camp on a campfire. On this video, big-wall climber and James Beard Award-winner Chef Maria Hines reveals us learn how to make a beautiful risotto with native seafood and cook dinner it over a dwell fireplace.
- Cleansing seafood at camp
- Dicing onions at camp
- Making risotto at camp
This yields sufficient for 4 hungry hikers.
- 2 Tbsp. extra-virgin olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup sauvignon blanc wine
- 2 cups Arborio rice
- 8 cups hen inventory
- 1 tomato, diced (or 1 can diced tomatoes)
- ½ lb. clams
- ½ lb. mussels
- ¼ lb. shrimp
- 1 cup peas
- 4 cups spinach
- ½ cup parmesan cheese, grated
- ½ cup butter
- Salt and pepper to style
- Juice of 1 lemon
Set a cast-iron pot over sizzling coals, on a grill grate. (Chef Maria Hines makes use of a Solo Range.) As soon as it’s heated, add olive oil and let it warmth once more. Then, add diced onion and minced garlic and cook dinner till softened. Deglaze with white wine.
Add Arborio rice, and let it toast. As soon as warmed, slowly add hen inventory and let the the combination cook dinner down. Repeat till the hen inventory has been added completely, about half-hour. Add tomatoes and stir.
When the rice is nearly al dente, add the clams, mussels and shrimp and stir. Add peas and spinach and proceed stirring. When the shellfish start to open up, add parmesan, butter and salt and pepper. Combine and let cook dinner till it has a creamy texture. End with lemon juice.
Serve family-style in a single pot.
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