At Home

NutritionSortLoading...
Loading...

4 cups low-sodium chicken stock or vegetable stock

3 tablespoons salted butter

1 medium shallot, peeled and finely chopped

1 cup carnaroli rice

⅓ cup dry white wine

1 cup finely grated Parmigiano-Reggiano cheese

¼ teaspoon Freshly ground black pepper

Select allAdd

At Camp

SortLoading...
Loading...

Prepared Risotto

2 cups water

Prepared cheesy butter (thawed and cut into pieces)

1 recipe roasted mushrooms or shallots (optional)

Select allAdd

Prep your gear and Ingredients

1. In a small saucepan over medium-high heat, warm the chicken stock to a simmer, then decrease the heat to low.

2. Meanwhile, line a baking sheet with parchrment paper and set it near the stove.

Build your base

1. In a heavy medium saucepan over medium-low heat, melt 1 tablespoon of the butter, then add the shallot. Cook, stirring frequently, until it is soft and fragrant but not browned, about 2 minutes.

2. Add the rice to the pan and toast, stirring constantly, until the grains are translucent at their tips, 2 to 3 minutes.

3. Increase the heat to medium, pour in the wine, and stir until the liquid is almost entirely absorbed by the rice.

Ladle, stir, and repeat

1. One ladleful at a time, start adding the hot stock to the rice, stirring continually. Wait for the rice to absorb each new addition of stock before adding another.

2. Once your pot of stock is two-thirds empty—around the 15-minute mark—start tasting the risotto for doneness. Continue adding stock and stirring until the rice grains are creamy on their outsides and just slightly chalky in their middles.

Quick-cool and pack

1. Transfer the rice to a prepared baking sheet, spreading it into a thin layer. Refrigerate the risotto until cool.

2. Fold up the parchment to envelop the risotto in a little package. Seal in a resealable bag or container and refrigerate.

Prepare the cheesy butter

1. In a medium bowl, combine the cheese, remaining 2 tablespoons butter, and a few grindings of pepper and, using a fork, stir and mash the mixture until it's well incorporated.

2. Transfer the mixture onto a sheet of parchment paper or thin plastic wrap, roll tightly into a log, and freeze.

Rehear, season amd serve

1. In a medium saucepan over medium heat, combine the risotto and 1 cup of the water, stirring frequently until the rice is loose (but not soupy) and heated through, 3 to 5 minutes.

2. Taste for doneness. In ¼ cup-increments, add up to the remaining 1 cup water, stirring constantly, to cook the rice grains so they're slightly firm in the center but not chalky.

3. Add the cheesy butter to the risotto and stir well to melt and combine. Season with salt, then top with the roasted vegetables, if desired. Serve immediately.