SHOPPING LIST: Cooking Skills: Rice 1, Chapter 7 (Risotto)

Rice: risotto rice (arborio or carnaroli). Stock: reduced-salt cubes or ready-made stock. Parmesan keeps for weeks in the fridge.

Basic parmesan risotto (1 portion)
[ ] 75 g risotto rice (arborio or carnaroli)
[ ] 350 ml hot reduced-salt chicken or vegetable stock (in a pan on a low heat)
[ ] ½ small onion, very finely chopped
[ ] 1 tsp olive oil
[ ] 1 tsp butter
[ ] 20 g parmesan, finely grated
[ ] 1 pinch black pepper

Mushroom risotto (1 portion)
[ ] 75 g risotto rice
[ ] 400 ml hot reduced-salt vegetable stock
[ ] 150 g mushrooms, sliced
[ ] 1 tsp olive oil
[ ] 1 tsp butter
[ ] ½ small onion, finely chopped
[ ] 1 garlic clove, crushed
[ ] 2 thyme sprigs, leaves only
[ ] 15 g parmesan, finely grated
[ ] 1 tbsp chopped parsley

Spring vegetable and pea risotto (1 portion)
[ ] 75 g risotto rice
[ ] 400 ml hot reduced-salt vegetable stock
[ ] ½ small onion, finely chopped
[ ] 1 tsp olive oil
[ ] 1 tsp butter
[ ] 60 g frozen peas
[ ] 60 g asparagus tips, green beans or courgette, chopped small
[ ] ½ lemon, zest and a squeeze of juice
[ ] 1 tbsp chopped mint or parsley
[ ] 15 g parmesan (optional)

Baked risotto (2 portions)
[ ] 150 g risotto rice
[ ] 500 ml hot reduced-salt stock
[ ] 1 small onion, finely chopped
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, crushed
[ ] 100 g frozen peas or chopped spinach
[ ] 30 g parmesan, finely grated
[ ] 1 pinch black pepper

For the experiments
[ ] Five extra basic risottos for the experiments (two for stirring, two for hot vs cold stock, one for resting): 375 g risotto rice, about 1.75 litres of stock and 100 g parmesan in total