Backcountry Risotto Two Ways
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- čas přidán 21. 04. 2018
- I share two recipes for backcountry risotto; spinach risotto and squash risotto.
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Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions an act safely and responsibly when travelling in the backcountry.
So excited I got your cookbook. Love your videos Kevin. This is one of my favorite recipes. Thanks!
Awesome! Thank you!
Tried this on my latest canoe trip (spinach) and it was perfect! Scaled the recipe up to feed 7 of us and it was so nice to have an easy meal to prepare after a long day paddling in Quetico. We coved it with water, boiled it, and added it to the pot cozy before going for swim. After the swim we stirred in butter, parmesan and enjoyed our delicious hot meal. Thanks Kevin!
Thanks, love to hear stories like that. You will have to try the squash version next time. It is my preference. :)
just got you book, so cool to see this all grow, way to go man!
Thanks so much Bob!
I’ve been doing wilderness tripping and dehydrating for 30 years and I’m learning new things from you. Love the recipes, esp. squash risotto. Making noodle dish and sausage stew next for upcoming trips.
That is awesome! I love to hear that someone else is making these meals.
Your channel is a treasure trove of great information. Thanks so much for sharing!
Thanks beunks!
Wonderful !!
Glad you like it!
I always enjoy your videos, music in the background not too loud, your comments are interesting and inspiring for camping. Thanks!
Thanks Robert! Much appreciated.
I love this! Great way to get in your whole foods and daily serving of greens. I've watched all your wonderful dehydrating recipe videos, and my only tip is that you can sauté with a little veggie broth or water instead of oil, and veggies will still roast without oil too. Maybe making it a little easier to dehydrate and longer shelf life.
Good tips.
Wow!
Thanks!
Excellent dish Kevin that looked delish! And you're right" If it ain't arborio it ain't risotto" , a pet peeve of mine😁! Glad you're back 🍻Cheers! Wade
Thanks Wade! Cheers!
Yummy and good for backpacking, great video mate.
Thanks this is great tasting and is very reliable.
Really enjoying your backcountry meal videos! Thank you for making them, and if I can make a request - it would be awesome to see more veg/vegan ideas!
Thanks Adam. I will certainly be making more veg/vegan meals.
@@KevinOutdoors Thank you!
Both look great Kevin! We’ve used several of your ideas.
Nice, happy you find them useful.
Nice! I've keep getting more recipe ideas from your channel. I'll test this out while watching hockey. Go sabres!!!
Glad to have hockey fans in my audience :)
@@KevinOutdoors I prepped a pumpkin risotto for my trip this weekend. Thanks for the ideas to make risotto
I haven't made spinach risotto before, but I'm going to prep some today. I often mix pre-dried foods with dehydrated, so using dried porcini mushrooms. I have used spinach in lentils and other recipes before without blending it, and it rehydrated just fine because it is so thin. Just wondering why you puree the spinach, I didn't think it looked all that appetizing that way.
You certainly don't need to puree the spinach. This recipe evolved from trying to get my kids to eat more greens. They loved it this way.
Mmmmm very nice... thanks for the lesson chef. I saw a recipe video by Jamie Olive Oil in which he roasted the squash like you did but with some oregano and basil mixed in with the olive oil spread on top of the squash. I believe Jamie cut the squash in 5 or 6 "wedges"which he coated in the olive oil/herbs mixture before baking them till tender... great for soup base but equally good for a risotto dish...
I dont think you noticed but with headphones you being outside the audio is left ear only! Great video looks extra yummy! :D I made prime rib today!
Thanks Troy, I did notice that in my speakers (at first I thought it might be normal). That was my first time using the new software and I know I can fix that. I appreciate the feedback.
Yum! I’d love to try this out. Do you find it’s better to add the cheese after it’s been reconstituted? Instead of adding the cheese at the initial cooking process and everything got dehydrated and rehydrated? My fave “green” risotto is ham and pea risotto… the blended peas give it a silky smooth texture….
Yes I would keep the cheese out until you rehydrate the meal. Cheese has a relatively high percentage of fat and won't dehydrate well and has the risk of going rancid. Keep it seperate.
You should also add some of your clarified butter..... butter is also what adds that extra creaminess.
Yes, for sure in the 'green risoto', the spinach is not as flavourfull as the squash. Love the squash!
Thank you :)
Really good! I think I’ve seen you add olive oil after rehydration before for taste, would you do that to this recipe?
Yes AJB and a great question. I have a three part response.. 1) I almost always forget to add olive oil. So no olive oil in the video :) 2) I add olive oil mainly to replace the fatty taste in meat dishes and this has no meat so it isn't critical. 3) There is nothing wrong with adding drizzle of olive oil to almost any risotto dish at the end before serving.
So in this case it is optional but something that would make it a touch better (if I had remembered). :)
Kevin Outdoors Probably a better answer than question, thank you :) I said Hi on Facebook!
Thanks again!
Could you play around with the Stanley Camp Crock?
capo /thank you
Thanks Carlos!
What quantity of dehydrated risotto would you recommend for regular and large portions? I can't wait testing these recipes!
Hi Marie, a regular portion for most people should be about 125g (dry weight). A large portion will be about 150g. 150g will usually rehydrate to ~500ml or 2 cups of volume.
Great recipes, Kevin. Would you be able to vacuum seal this instead of zip-loc bags? Thanks for the upload.
Absolutely, if I am going on a longer trip I will usually vacuum seal the meals.
One more question please, Kevin. How long can I expect meals to last, vacuum packed, no freezer? Really appreciate, absolutely no experience at dehydrating. Just received dehydrator the other day (After I found your channel, LOL!) Cheers
yanknoz It all depends. If you do a good job of removing fat, water and you keep oxygen out they should last a year or more. If you fall short on any of those points then it won't last as long.
Loved the squash idea. Just made this recipe. Turned out to be 330g dehydrated. Would you still recommend 150g of dehydrated risotto per person?
I would say the average person is about 125g dry weight that is a good meal size for me now. My wife is about 100-110g. When I was younger 150g was idea.
@@KevinOutdoors Thanks !
Hi, Kevin - You say to dehydrate this a day and a half. My husband says that's 36 hours! But I think it's more like 12. How long do you have to dehydrate the risotto really? Thanks.
Hi Theresa, that is a great question. It really depends on the relative humidity you are experiencing. The temperature you set your dehydrator at and how you fill your trays will also matter but the biggest factor is the relative humidity. If you are in a very dry area this might take 12-16 hours, if you are in a humid area it can easily take more than 24 hrs.
@@KevinOutdoors Thanks, Kevin. I am in a humid area (Seattle!), but made less risotto than you did, I think. So I spread it quite thin and dried it for 8 hours at 135 and it is crispy and seems very dry. We'll see! Thank you, I am learning a lot about dehydrating and getting the hang of it. There are so many variables - mainly, I think, the thickness of the food on the trays. And how small you chop things! The smaller the better, I find.
@@theresamorrow7207 Yes, exactly. A lot of books will specify a drying time but I find that the drying time can be very variable. Sounds like you are well on your way to figuring this out. :)
Looks good. Could one add meat to that? I'm thinking sausage??
Absolutely, dehydrated chicken, ground beef or sausage would be great.
I tried it with buttons of king boletus mushrooms - far better than with store bought mushrooms
Normally, you'd add a knob of butter to finish it off at home, did you miss the flavor of the butter in the reconstituted product? I think I'll give this one a try.
Yes a little butter would make this better at home. While camping I would often add some olive oil or some clarified butter - I completely forgot to add a little fat at the end :)
Does the clarified butter keep well without refrigeration?
Yes it does. Keeps really well. Just don't bring it in contact with water or it will go mouldy quick. Only use a dry utensil to scoop it up.
You need to go back to your old PC! Audio quality is horrible with the "upgrade".
Wow, OK what didn't you like. Too much music? Hard to get better if I don't know.
When you are "live" in front of the camera you are very muffled and low volume. The voice overs are fine. Maybe just your mic sucks?
Thanks, . I think the system is fine I just need to earn more about the software and what it can do. I noticed the voice with the body mike was more clear than the camera mike but the balance was only in the left speaker. I will try and make adjustments.