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Home
About
Our staff
Our philosophy and values
Our pledge
Our logo
Our past
Our future
Contact Us
Enrolment
Enrolment Prep - Year 6
Year 1 - 6 transition
Year 7 transition
Learning
English
Mathematics
Home Reading
Library
Inquiry learning
Digital Technologies
Visual Arts / Spanish
Physical Education
Sport
Healthy Eating
Sexuality Education
Music
SAKG program
SAKG recipes
Homework
Extra Curricular
Assessment and reporting
Wellbeing
Child Safety Standards - Ministerial Order 1359
Cultural Understanding and Safety
Berry Street Education Model (BSEM)
Safe Schools Program
Resilience, Rights and Respectful Relationships
Positive Mental Health and Wellbeing Programs
eSmart
Buddy program
Student welfare
Engagement
Student voice and Leadership
Student agency
STEM and Coding
Camps
Attitudes to School survey
Parents
Attendance and absences
Parent Payments
School News
Parent Information Presentations
Parent/Carer Helpers
OSHC
OSHC
Bookings and Enrolment
Statement of Commitment to Child Safety
Family Resources
Parent/carer education programs
Forms
Uniforms
Fun & Fundraising
Concerns and complaints
Frequently asked questions
Council
School Council
Working Parties
School Council Policies
School Council Sub-Committee Meeting Agendas
Annual Report & Strategic Plan
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,