On the 14th June 2017, Ethan Millar won the Malmesbury Schools MasterChef competition. This annual competition sees entries from all the local primary schools competing for the chance to be crowned MasterChef champion.
This is the winning recipe and is an easy one to get your kids to try.
You will need:
Large pan with lid
Large sharp knife
Small sauce pan
Measuring jug (400ml)
Large serving spoon
75 g Risotto rice
125 ml White wine
1/2 Vegetable stock cube
4 pieces of porcini mushrooms
1 Clove of garlic
1Sprig of rosemary
1 handful of parsley
Parmesan to taste
A small knob of butter
A pinch of pepper
4 Asparagus spears
Prepare all the ingredients before you do any cooking.
- Boil the kettle and and pour 400 ml of water into the jug
- Add the stock cube and porcine mushrooms to the jug and stir
- Finely slice the leek as small as possible and put to one side
- Peel and chop the garlic and the rosemary and put to one side
- Slice the mushrooms and put to one side
- Finely chop the parsley
- Break the tough ends of the asparagus off and throw them away
- Cut the lemon in half
- Add the oil to the pan and turn to medium
- Add the leeks and cook for 3 – 4 minutes until soft. Stir regularly
- Add the rosemary and the garlic and cook for 2 minutes (you don’t want it to go brown so be ready to turn the heat down)
- Take the porcini mushrooms out of the stock with the slotted spoon and chop them up then add them to the pan and cook for a 1 minute
- Add the rice and keep stirring, you want the rice to start going translucent at the edges.
- Turn the heat up a little and then add the wine and cook until the liquid has almost disappeared
- Add the chopped mushrooms and stir
- Start adding stock a little at a time, keep stirring until its nearly gone then add some more (You must keep stirring) – check that the liquid is bubbling, if not turn it up!
- When the stock has nearly all gone, you need to start tasting it. The rice should be soft and not crunchy. It should take about 30 minutes!
- When you think it’s cooked, add most of the parmesan, butter, parsley and a squeeze of half a lemon
- Add the pepper and stir well
- Put the lid on and turn off the heat.
Cooking the asparagus
- Fill and boil the kettle.
- Half fill the small pan with water from the kettle
- Put the pan on the stove and turn up the heat so it starts to boil
- Add the asparagus and cook for 4 minutes
- Turn off the heat and use the tongues to take the asparagus out.