Basic risotto — the Italian classic that's perfect camp food once you know the technique. Slowly cooked Arborio rice in stock + onion + butter creates a creamy, rich, satisfying main. Endless variation possibilities (mushroom, seafood, pumpkin, pea + ham). 30 minutes start to finish.

The technique looks intimidating but is actually simple — just patient stirring while you add stock gradually. Master this + a whole world of one-pot dinners opens up.

Photo by Alexandra Tran on Unsplash

Serves: 6 · Prep: 5 minutes · Cook: 25 minutes · Equipment: heavy-based saucepan or Dutch oven, ladle, smaller saucepan for stock

Photo: Luna Hu / Unsplash

• 8 cups chicken / beef / vegetable stock (made fresh, or from quality cubes)
• 125g butter (½ block)
• 2 brown onions, finely chopped
• 2 cups Arborio rice (short-grain risotto rice — won't work properly with long grain)
• 1 cup grated parmesan cheese
• Salt + cracked black pepper
• 2 tbsp fresh parsley, chopped (to garnish)

Optional add-ins for variations: ½ cup white wine (added after rice toasting); 200g mushrooms (sautéed); 200g cooked prawns (added at end); roast pumpkin chunks (stir through last 2 mins); 1 cup peas + diced ham (last 5 mins).

1. Heat the stock in a separate saucepan + keep at gentle simmer throughout. Cold stock kills the cooking momentum.
2. Sauté the onions. Melt half the butter (~60g) in your main pan over medium heat. Add chopped onion. Cook 5-6 minutes until soft + translucent (don't brown).
3. Toast the rice. Add the Arborio rice. Stir 2-3 minutes until grains are coated in butter + edges look slightly translucent.
4. Add wine (optional). Pour ½ cup white wine in; stir until absorbed. Adds depth.
5. Add stock GRADUALLY — 1 ladle at a time. Stir continuously. Wait until each ladle is mostly absorbed before adding the next. This releases the rice starches + creates the creamy texture.
6. Continue 18-22 minutes — keep adding stock, stirring, tasting. Rice should be tender but with a slight bite ("al dente").
7. Off the heat. Stir in the remaining butter + parmesan. Salt + pepper to taste.
8. Rest 2 minutes covered to let flavours meld.
9. Serve immediately in warm bowls, garnished with extra parmesan + parsley.

• Mushroom risotto: sauté 200g mushrooms with the onion. Use porcini stock for max flavour
• Seafood risotto: add 200g raw prawns + scallops in the last 3 minutes; finish with parsley + lemon zest
• Pumpkin risotto: roast 400g pumpkin cubes; stir through in the last 2 minutes; sage + crispy pancetta on top
• Pea + ham: 1 cup peas + 100g diced ham in last 5 minutes; mint + lemon zest finish
• Asparagus + lemon: blanched asparagus + extra lemon zest at the end
• Saffron (Milanese): pinch saffron threads soaked in 2 tbsp warm stock added with the wine

Tips:

• Arborio rice is essential — won't work with long-grain or basmati. Carnaroli is the premium alternative
• Constant stirring releases starches; under-stirring = rice + soup separately
• Quality stock matters — homemade is best; concentrated cubes second; flavoured tap water = bad result
• Patience. Don't dump all the stock at once. The gradual technique IS the recipe
• Camp version: works on a butane stove or Dutch oven over coals — needs steady medium heat

One of the great Italian camp dinners — creamy, rich, comforting + endlessly variable. The base technique is universal; the variations are limited only by what's in your esky.

Once you've nailed basic risotto, you've unlocked dozens of variations. Master the gradual-stock + constant-stir technique + you can ad-lib endlessly.