Mushroom and rosemary risotto

Equipment

  • Metric measuring spoons and cups
  • Large simmering pot x 2
  • Large non stick frying pan
  • Chopping board
  • Large knife
  • Bowls – 3 small and 1 medium
  • Serving bowls x 4
  • Serving spoons x4
  • Grater
  • Wooden spoon
  • Ladle


Ingredients

  • 150g butter
  • 1 small wedge of parmesan cheese
  • 2 onions
  • 3 heads of garlic
  • 10 stalks of parsley
  • 1 sprig of rosemary
  • 6 button mushrooms
  • 4 Swiss brown mushrooms
  • 1 litre of vegetable stock.
  • 2½ cups of Arborio rice
  • Pepper and salt
  • ¼ cup of olive oil


What to do

  • Grate the Parmesan cheese and set aside in a small bowl. Set out the chopping board and knife. Peel and finely chop the onion and the garlic and place into another bowl.
  • Wash the parsley and dry in a tea towel, then finely chop and put into a bowl.
  • Remove all the dirt from the mushrooms by dusting the tops with a tea towel and roughly chop them and put them into a bowl.
  • Place the stock into a large simmering pot, bring to the boil and simmer.
  • Place half the butter into the non-stick frying pan, begin to heat it through add the chopped mushrooms. Cook the mushrooms through until they are caramelised and finally add the rosemary and set aside.
  • Place the oil into another pot and put the onions in first and begin to sweat the onions until they begin to caramelise. Next add the garlic and begin to cook it through.
  • Now it is time to add the rice, continue to stir the rice with the onion and the garlic until the rice begins to turn a white colour. At this point begin to add the hot stock with a ladle and continue to stir at all times. Continue to do this until there are only a couple of ladles of stock left. [You will need this stock later].
  • After 15 mins taste the rice. It should be just a little bit nutty in the centre of the grain.
  • Add the cooked mushrooms and half the chopped parsley and the last of the stock if needed.
  • After 5 mins, stir in the last of the butter, parsley, salt, pepper and Parmesan cheese. Give the risotto a final stir, cover the pot for a final 3 mins before serving into 4 large serving platters,