Whip up a delicious one-pot seafood risotto at camp on a campfire. In this video, big-wall climber and James Beard Award-winning Chef Maria Hines shows us how to make a gorgeous risotto with local seafood and cook it over a live fire.
Yield: Enough for 4 hungry hikers.
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup sauvignon blanc wine
- 2 cups Arborio rice
- 8 cups chicken stock
- 1 tomato, diced (or 1 can diced tomatoes)
- ½ pound clams
- ½ pound mussels
- ¼ pound shrimp
- 1 cup peas
- 4 cups spinach
- ½ cup parmesan cheese, grated
- ½ cup butter
- Salt and pepper to taste
- Juice of 1 lemon
Set a cast-iron pot over hot coals, on a grill grate. (Chef Maria Hines uses a Solo Stove.) Once it’s heated, add olive oil and let it heat again. Then, add diced onion and minced garlic and cook until softened. Deglaze with white wine.
Add Arborio rice, and let it toast. Once warmed, slowly add chicken stock and let the the mixture cook down. Repeat until the chicken stock has been added entirely, about 30 minutes. Add tomatoes and stir.
When the rice is almost al dente, add the clams, mussels and shrimp and stir. Add peas and spinach and continue stirring. When the shellfish begin to open up, add parmesan, butter and salt and pepper. Mix and let cook until it has a creamy texture. Finish with lemon juice.
Serve family-style in one pot.
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