Risotto and butter-fried sponge cake

08 June, 2021

Food cooked outdoors is something really special! We prepare for the autumn's business activities by trying out different dishes to cook outdoors that work for both smaller and larger groups. One of the dishes is risotto cooked from scratch on our large wok with accessories such as chanterelles, halloumi and chicken. It is a pleasant experience to see the chef prepare all the ingredients and then slowly stir in the risotto according to all the rules of art so that it becomes just right creamy and full-bodied in taste. In our risotto, we like to finish with Västerbotten cheese and butter.
For dessert, butter-fried raspberry sponge cake served with even more raspberries and custard. And to this coffee, Norrland style "kokkaffe" by the fire, will be a very good ending.


About me

A blog for foodies by a foodie who loves good food and drinks

Anna Hållsten is one of the founders of Umeå Smakfestival and Umeå Smakpromenad. She is an entrepreneur in marketing and events with a focus on food and drinks. Trained sommelier and market economist. Will here in the blog share the favorite places, favorite drinks and favorite food.

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