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www.licencetocook.org.uk© Crown copyright 2008 Mushroom risotto Session: 14
www.licencetocook.org.uk© Crown copyright 2008 Ingredients 1 onion 150g chestnut mushrooms 2 cloves garlic 1 x 15ml spoon olive oil 250g risotto rice 1 x 5ml spoon vegetable stock powder or cube 1 – 1.5 litres water, boiling 1 x 15ml spoon parmesan, grated 1 x 10ml spoon thyme, chopped
www.licencetocook.org.uk© Crown copyright 2008 Equipment Chopping board Knife Garlic press Weighing scales Measuring spoons Frying pan Wooden spoon Kettle Measuring jug
www.licencetocook.org.uk© Crown copyright 2008 Method 1.Prepare the vegetables: peel and chop the onion;
www.licencetocook.org.uk© Crown copyright 2008 slice the mushrooms;
www.licencetocook.org.uk© Crown copyright 2008 peel and crush the garlic.
www.licencetocook.org.uk© Crown copyright 2008 2. Fry the onion and garlic in the oil until softened.
www.licencetocook.org.uk© Crown copyright 2008 3. Add the mushrooms, and fry for another 2 minutes.
www.licencetocook.org.uk© Crown copyright 2008 4. Stir in the rice.
www.licencetocook.org.uk© Crown copyright 2008 5. Mix the stock powder with the water.
www.licencetocook.org.uk© Crown copyright 2008 6. Add a little of the stock until the rice – a little at a time. Wait for the stock to be absorbed, stirring constantly.
www.licencetocook.org.uk© Crown copyright 2008 7. Continue adding the stock until the rice cooks – this will take 20 – 25 minutes. The rice should be soft, but still remain a nutty bite.
www.licencetocook.org.uk© Crown copyright 2008 8. Stir in the parmesan and thyme into the rice.
www.licencetocook.org.uk© Crown copyright 2008
www.licencetocook.org.uk© Crown copyright 2008 Top tips Try using different ingredients, such as chicken, prawns or Mediterranean vegetables. Use different herbs and spices e.g. basil, parsley or chilli. Ensure that you keep adding liquid otherwise the rice will not cook.
www.licencetocook.org.uk© Crown copyright 2008 www.licencetocook.org.uk
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