Wild Mushroom Risotto - cooked in a snowy winter tent (MSR whisperlite & Trangia) 4K

Wild mushroom risotto with pickled radishes
Risotto on a cooker in the cold? Fo’ sure! It’s hard to imagine a more soul-warming dish in a chilly environment. Cheesy, creamy, full of mushroom flavour.
Quick pickled radishes
Equal parts sugar, vinegar & water
Radishes, thinly sliced.
Boil up pickling liquid. Pour over radishes.
Wild mushroom risotto
Onion, finely chopped
Garlic cloves in oil, sliced, plus some of the oil
Dried wild mushrooms, funnel chanterelles and porcinis
Fresh mushrooms
Arborio rice
Dried sage
Parmesan
Saute onions in garlic oil until translucent, add garlic at the end. In a separate pot, rehydrate dried mushrooms in hot water. Fry up fresh mushrooms.
Tip: Always rehydrate mushrooms in a separate pot with boiling water. Any dirt will fall to the bottom of the pot, and you can still use the rest of the liquid for flavour in your dish.
Add the rice to the onions & garlic, and toast while stirring. Add some water from the rehydrated mushrooms, keep stirring. Add the rehydrated mushrooms. Keep adding water from the mushrooms, and when out just regular hot water as the liquid absorbs. Add some dried sage.
When the rice is soft with a crunch, add a bunch of parmesan.
Serve risotto, topped with fresh mushrooms and pickled radishes. Yum!

[@broddireyrhansen1297]

Thanks for the video, nice cooking - got one question, little bit off topic, but what tent are you using? Cheers from north Iceland.

[@Dothenorth]

Thanks so much Broddi! We are using the Hilleberg Altai as our social tent on winter expeditions. Its build for winter trips, as you can use your skis and poles as support poles for the tent. It’s amazing in the snow as you can dig out the floor to create a table and benches. Check out our insta for images of it in use properly. Enjoy northern Iceland 🙌🏻