Campfire Risotto (Primus Stove)

Fire up the stove and bring the stock to a boil in a pot. Pour it into a thermos to keep it hot.

Heat the pot back up and add the olive oil. Fry the finely chopped shallot until soft and translucent.

Add the rice and let it fry for a couple of minutes, stirring it around.

Pour in the wine, stir, bring to a boil, and cook until all the wine is absorbed. Stir well in between.

Add one ladle of hot stock over the rice. Keep stirring and shaking the pot as the risotto cooks.

Once most of the stock is absorbed, add another ladle. Keep going like this until all the stock is used up — stir extra well towards the end.

Taste the risotto — the rice should be al dente, with just a little bite to it.

Set the pot aside and heat up a frying pan. Add a little oil and fry the mushrooms until golden.

Stir in the spinach and fried mushrooms. Add the cold butter and parmesan and stir until the risotto is rich and creamy. Season with a little salt and pepper.