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        Cook over open fire

         

        To take outdoor cooking from a necessity to real pleasure, we have created the OpenFire series - a range that makes cooking over open fire easier. Portable fireplaces that protect the ground or grill grates that can be folded for easy transportation to place over a campfire. Equipment that can be easily carried to your favorite place for an epic cooking experience in a traditional way.

        OpenFire gear in store right now 

        Take part of Henrik Orre's tips on how to best distribute the heat when cooking over an open fire


         

        Risotto with Chanterelles

        By Henrik Orre

        Ingredients

        For 2 people

        • 50 g dried chanterelles (or equivalent amount of fresh chanterelles)
        • 100 g Arborio rice
        • 2 shallot onions
        • 400-500 ml water
        • 1 dice of chicken broth
        • 15 g butter
        • 50 g grated parmesan cheese
        • Olive oil
        • Salt and black pepper
        • Fresh spruce shoots

        Preparations

        If you are using dried chanterelles, make sure to soak them for 15-20 minutes, then pour off the water and squeeze the liquid out of the mushrooms. Chop the onion and mushrooms and fry them in olive oil in a frying pan. Add the rice, fry for a while and then pour over some of the hot water. Crush the broth cubes and let the rice cook until soft and thick. Pour more water in the frying pan when needed. Mix the butter and parmesan, season with salt and pepper and finally, top the risotto with fresh spruce shoots. Serve as is or with your favorite topping.

        Tip!
        To make the risotto even more festive, you can mix in different sorts of mushrooms, which  you cook in a strainer directly in the fire. Together with some olive oil, salt and the smoky flavour, this will be the perfect topping to a really good risotto. Watch video for details:

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