Wednesday, July 02, 2008

JetBoil Recipe - Mushroom Risotto

As promised here is yet another JetBoil recipe for your backcountry cooking adventures this summer.

This one comes from employee Colin Edwards for his delicious Mushroom Risotto which although didn't win top prize in last year's Jetboil Cookoff Contest it's still very worthy of the blog.


  • 1/4 cup extra-virgin olive oil

  • 1/4 cup unsalted butter

  • 2 shallots, minced

  • 1/2 pound fresh chanterelle mushrooms, stemmed and sliced

  • 1/2 pound fresh porcini mushrooms, stemmed and sliced

  • 3 sprigs fresh thyme, leaves only

  • 1 fresh bay leaf

  • 2 cups white wine

  • Sea salt and freshly ground black pepper

  • 2 cups arborio rice

  • 6 cups veg stock

  • 2 tablespoons fresh parsley, minced

  • 1/2 cup Parmesan

Jetboil Recipe - Mushroom Risotto

Warm Jetboil to medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the Jetboil. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.

Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.

Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.

Add the veg broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.

Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan. Serve immediately.

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