G'day everyone, hope you enjoy this new series starting on the channel, Camp Cooking w/ Josh!
I'm a third year apprentice chef and want to show everyone that delicious meals aren't hard to cook.
I'm hoping to bring you guys some different recipes that aren't shown as much and that are easy to follow and replicate yourself.
Hope you all enjoy the video and here's the recipe
Ingredients
1 litre vegetable stock
2 cups of water
1 large onion (diced)
2 tablespoons garlic (crushed)
1 small punnet button mushrooms (sliced)
20g chanterelle mushrooms OR porcini mushrooms
1/2 cup white wine
1 1/2 cups Arborio rice
2 tablespoons vegetable oil
salt
pepper
Method
1 - Heat stock, water and mushrooms in saucepan until hot. Add a lid, turn off heat and set aside
2 - Heat oil in large pot or camp oven, sauté onion until soft, add garlic and onion. Cook for 5 - 10 mins or until mushrooms have halved in size and have gone deep golden brown.
3 - Deglaze pot with wine, reduce wine until mostly evaporated then add rice. Fry for 1 - 2 mins until all rice is coated in oil.
4 - Start adding stock, reserving the mushrooms, one ladle at a time. Cook out the ladle until it has mostly evaporated then add another ladle. Repeat with stock until it is all used.
5 - Check rice is cooked, if not add more water a ladle at a time until rice is tender.
6 - Serve with a dollop of sour cream
26 авг 2021
