In a world where everyday moments can turn into mini-adventures, GORE-TEX proves to be the ultimate companion. Whether you’re cycling to work, strolling through the city, or embarking on a spontaneous foraging trip in the woods, the versatility and reliability of GORE-TEX offer peace of mind. No longer reserved for extreme conditions, GORE-TEX is for everybody, empowering you to embrace any environment.
This Spring, Norse Projects partnered with Copenhagen-based chef, Milan Bastos, for a foraging expedition the west coast of Denmark. Exploring the forests of Blåbjerg Plantag, Milan harvested ramsons to showcase the adaptability of our GORE-TEX products.
Milan epitomized this ethos, clad in the Textured Twill GORE-TEX 3L Stand Collar Jacket, Alvar Gore-Tex Infinium Trousers, and the Gore-Tex Infinium Sports Cap — enduring staples in our GORE range, designed to seamlessly integrate into your journey, without stealing the spotlight from the outdoor experience.
HOW TO MAKE WILD RAMSON RISOTTO
Ramson can be found in many Danish forests and parks. It typically grows in large colonies in the shadier parts of deciduous forests, hedges, and city parks where the soil is moist. You can also find ramson in smaller stands under bushes.
150 g ramson/wild garlic (approx. 25 leaves)
2 tbsp. unsalted butter
1 shallot
2 cloves of garlic
2.3 dl rice for risotto, e.g. Arborio
125 ml. white wine
1 1/2 tsp. white wine vinegar
1.5 l. vegetable stock
100 g grated hard cheese, like the Danish versterhavs cheese or Parmesan
Sea salt and black pepper
Olive oil
1. Begin by blanching the ramson/wild garlic in salted water for 45-60 seconds, then promptly transfer them to cold water. Drain the ramson and squeeze out excess water before chopping them finely. Use a food processor or an immersion blender for a smoother texture, or finely chop them by hand for added structure in your risotto.
2. Heat a heavy-bottomed pot or cast-iron skillet over medium-high heat. Toast the rice on high heat in the pan for 2-3 minutes un til very lightly toasted add white wine which will evaporate fast at this point throw in shallot and garlic along with W.W Vinegar, stirring until the liquid is absorbed by the rice.
3. Gradually add the stock, approximately 125 milliliters at a time, allowing the rice to absorb most of the moisture before adding more. Stir continuously, maintaining the flame on medium-low heat. Continue this process until the rice is creamy yet still retains a slight bite, and almost all of the moisture has been absorbed. When incorporating the last portion of water, add the grated cheese and ramson mixture, stirring until well combined. Finally some cold butter Season the risotto with salt and pepper to taste, then serve immediately.