Not food focused, this video is more about a quick adventure to the mountains. I did make fresh arancini, also known as fried risotto balls, but that was just a bonus. I was surprised by some snow in the morning. I hope you enjoy the scenery as much as I did!
#sawyercamping #scenic #italianfood

Here are the recipes from the video.
Arancini with Peach and Fennel Jam

Arancini
1 tablespoon oil
1 cup Arborio Rice
1/2 teaspoon chili powder
pinch red pepper flakes
salt TT
2-4 Cup water
1/2 cup flour
1 teaspoon salt
1/2 t black pepper
pinch chili powder
Toast rice in oil until fragrant. Stir in chili powder and red pepper flakes. Add water 1/2 cup at a time while stirring. Continue adding water until rice is cooked. Reduce water until thick risotto is formed. Season to taste with salt. Cool in fridge til firm. Form into balls and coat with flour, salt pepper, and chili powder mixture. Fry in 1 inch of oil at 350 degrees Fahrenheit.


Peach and fennel jam
3 fresh peaches
1 teaspoon dried fennel
1 cup water
2 tablespoons sugar
pinch salt
slice peaches into chunks and add to pot. Add fennel, water, sugar, and salt. Cook over medium heat until thick jam consistency, about 1-2 hours. Adjust heat as necessary and stir occasionally to prevent scorching.