A GOOD risotto takes patience, concentration and time for the end result to be smooth, creamy and delicious.
This was first published in 4x4 Australia’s July 2013 issue.
Here is a great way to make a risotto without standing over the stove top for 25 minutes or more, constantly stirring and ladling in hot stock: bake it in the camp oven (or oven at home). It works really well, is easy, and the end texture is still quite creamy.
1 tblspn olive oil
1 onion – finely chopped
1 clove garlic – crushed (or use one tspn minced garlic)
3 or 4 rashers of thin bacon – chopped
(or you could use pancetta or similar)
2½ cups sliced mixed mushrooms (i.e. Swiss brown, button mushrooms, rehydrated Porcini mushrooms)
2 cups Arborio rice
5 tblspn white wine
1.2 litres (just under five cups) chicken stock – boiling hot
½ cup grated Parmesan cheese
2 tblspn butter – optional
- Preheat oven or camp oven to 170°C.
- Heat oil in a flameproof/ovenproof casserole dish that can be used on the stovetop, and one that will fit inside your camp oven (on a trivet).
- Add the onion and garlic and sauté over a medium heat for a few minutes until softened.
- Add the bacon and mushrooms and cook for a few minutes until the mushrooms have softened.
- Stir through rice until well coated with any oil left in the pan; stir for about three minutes so the rice grains are translucent around the edges.
- Add the white wine, stir and boil for about three minutes until it has been absorbed into the rice.
- Pour in the stock and stir.
- Cover with the lid and place into the oven for approximately 25 to 30 minutes, or until all liquid has been absorbed.
- Alternatively, place the dish on a trivet inside your preheated camp oven. Put on camp oven lid and bake as per your oven's instructions.
- To serve, stir in the Parmesan, followed by the butter, and mix through. Season to taste and serve immediately.
Use dried mushrooms, reconstituted as per packet directions, and liquid from the mushroom-soaking. They are easy to carry and have a great flavour.
WEBSITE OF THE MONTH
The Donna Hay website is a beauty and it’s full of many great recipes, including some fabulous baked risotto recipes. www.donnahay.com.au