Mushroom Risotto
Sophisticated yet rustic, easy yet impossible, the mushroom risotto is technically challenging but will guarantee lifelong friendships. Serve as an urbane hors d’oeuvre or a bucolic main course.
Cost per student: £1.50 (€1.70)
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Preparation time: 15 minutes. Cooking time: 45 minutes
Ingredients (serves 3-4)
1 vegetable stock cube
2 litres of boiling water
1 onion
2 tablespoons of oil (or a knob of butter)
2 garlic cloves, crushed and chopped
250g mushrooms
300g risotto rice
1 large glass (175ml) of white wine
50g parmesan or vegetarian cheese
Equipment
Saucepan
Large Frying pan/saucepan
Sharp knife
Chopping board
1. Crumble stock cube into pan of boiling water.
2. Fry chopped onion for 5 minutes at a medium-low heat in the oil.
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3. Add chopped garlic to frying pan and stir for another 5 minutes.
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4. Add chopped mushrooms and stir into onion-garlic mixture for 5 minutes.
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5. Pour rice into frying pan and slowly add the white wine until absorbed (a few minutes).
6. Keep stirring and gradually spoon in the vegetable stock (with a ladle) for 20 minutes.
7. Mix in half the parmesan, stir for 2 more minutes and serve immediately with the rest of the parmesan on top.
Recipe by Lily, Liverpool University