Working in pairs using knife skills to produce a sausage or mushroom risotto

Year 8: Sausage or Mushroom Risotto

Consistency

Ingredients:

        2 sausages or 100g button mushrooms

        50g butter

        100g risotto rice

        50g frozen peas

        1 stock cube

        200ml water

        1 small onion

        1 heaped tablespoon of freshly grated parmesan cheese

 

Dice

Reduce

Method:

1.     On a medium heat grill sausage, until cooked through and golden brown. Set to one side.

2.     Peel and dice onion, wipe clean and slice mushrooms. Melt the butter in a large pan, add onion and mushrooms cook gently until softened but not coloured, stirring occasionally. Stir in rice and cook gently for 1 minute.

3.     Dissolve stock cube in water. Add stock a ladleful to the rice mixture and allow to reduce, stirring until it is completely absorbed. Continue to add stock a ladleful at a time, stirring frequently. Allow to stock absorb before adding the next ladleful.

4.     When the rice is nearly cooked add frozen peas and chopped sausages. Simmer for 2 minute. Stir in parmesan. Add salt and pepper to taste.

 

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