Mushroom Risotto

4 Portions
40g parmesan, roughly choped
15g parsley leaves
1 red onion, quartered
40g EVO
50g dried (or 250g fresh) mushrooms
350g Carnaroli or Arborio Rice
100g white wine
900g boiling water
20g Thermomix vegetable or meat stock
20g margarine or butter
  • Don't wash risotto rice beforehand
  • If you are using dry mushrooms let them rest in water for half an hour before you use them and then drain
  • Grate parmesan for 15 seconds speeding up gradually upto 9 and set aside
  • Chop parsley for 3 seconds on Speed 7. Clean down the sides of TM Bowl with spatula and repeat if needed. Set aside
  • Chop onion for 3 seconds on Speed 5
  • Add EVO and mushrooms. Cook for 4 minutes at 100°C on Reverse / Speed 1
  • Add rice and wine. Cook for 3 minutes at 100°C on Reverse / Speed 1
  • Add boiling water, Thermomix stock and salt (if needed). Cook for 15 minutes at 100°C on Reverse / Speed 1, with MC off.
  • Add margarine, parmesan and parsley. Mix with spatula and serve into plates

Buon Appetito

Note: Cooking time may be a few minutes longer depending on the type of mushrooms and rice  

It's adapted from Io e il mio Bimby


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