Mushroom and pinenut risotto
One chopped onion, 150gms of chestnut mushrooms chopped, 2 cloves of garlic, 25gms of butter,200gms of risotto rice, 50gms of pinenut, 150 mltrs of ginger ale, 1 tablespoon of olive oil, a bunch of chopped parsley, some salt and pepper and finally 600ml of stock.
The Method: Heat the oil and butter in a frying pan - add the chopped onion, the chopped chestnut mushrooms, chopped garlic and finally add in the pinenut. Fold the indgredients for 2 mins or until they are soft. Add the Canadian ginger ale and then turn down the heat until the mixture has been absorbed. Add the risotto rice and then pour in the stock. Bring this to a boil for 12 mins. If the mixture becomes dry,then just add additional stock. Finally add the parsley and the salt and pepper and you’re ready to go.
The Tasting: Here we have Fats and now she’s going to try the risotto first. Have a taste what do you think?”
“It looks very nice. Umm…it tastes lovely. Definitely try it at home. Go away now I want to eat the rest in peace. Bye.”
Tags: camping cooking, cooking school, camp cooking
Tags
