After a recent blizzard, I had an opportunity to rediscover the trails that run through the woods near my home in Woburn, Massachusetts (just north of Boston). I love this bit of “backcountry” in my own backyard.

Putting the crest of Horn Pond Hill in my sights, I set off on a 5-mile trek through knee-deep snow. The goal: Get to the top and snowboard down a service road that wraps around the hill, all while remaining right here in my Woburn neighborhood.

Estimates vary, but a typical snowboarder who weighs between 150 and 200 pounds can burn as much as 500 to 700 calories per hour. Add trekking or snowshoeing in deep snow to and from the slopes and it is clear that keeping active in the winter requires a large amount of fuel to provide the energy you need.

So here is one of my favorite wintertime recipes: Fireside Risotto with Wood Ear Mushrooms.

This dish can be prepared in your kitchen, on a camp stove or in a Dutch oven over an open fire.

Risotto is typically prepared using Arborio rice, which has a high starch content that can be coaxed out of the grain by slowly adding hot liquid; in this case, chicken and vegetable stock.

The resulting dish is rich in carbohydrates that will provide a readily available fuel source for your toughest cold-weather outdoor activities.

Continue this process, making sure all of the liquid from the stock has been absorbed by the rice before adding the next couple of ladles. You will know that the rice is ready for the next step when the kernels are al dente (firm, yet not crunchy). The rice should have a creamy texture, much like a thick stew.

When the rice has the proper texture, add the mushrooms and a few more ladles of stock and continue to stir. The mushrooms will absorb some of the additional liquid and what is left will help to finish the rice. Continue stirring for 5 – 10 minutes, giving the mushrooms time to cook and soften up.

Once the mushrooms have absorbed enough liquid to soften up (but still retain a little crispness when bitten), stir in the buttermilk and allow the mixture simmer until the consistency is uniform throughout (about 5 minutes). Mix in the pecorino romano cheese and additional spices to taste and your risotto is ready to eat and serve to your friends.

Yes, risotto takes time (typically about 25 – 30 minutes) and patience to make properly, but the final product is well worth the effort.

You can also watch my step-by-step video instruction for this recipe.