Camp Recipe: Make Seafood Risotto On a Campfire

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.Jump ahead:Cleaning seafood at campDicing onions at campMaking risotto at campSeafood RisottoYield: Enough for 4 hungry hikers.Ingredients2 tablespoons extra-virgin olive oil1 onion, diced1 clove garlic, minced1 cup sauvignon blanc wine2 cups Arborio rice8 cups chicken stock1 tomato, diced (or 1 can diced tomatoes)½ pound clams½ pound mussels¼ pound shrimp1 cup peas4 cups spinach½ cup parmesan cheese, grated½ cup butterSalt and pepper to tasteJuice of 1 lemonDirectionsStep 1Set 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.Step 2Add 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.Step 3When 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.Step 4Serve family-style in one pot.Subscribe to REI on YouTube and never miss a new episode of Cook Out with Chef Maria Hines.