Mushroom risotto

Ingredients

• 40 g Parmesan cheese (cut into pieces (3 cm))
• 30 g eschalot (or brown onion)
• 40 g cold butter (divided)
• 40 g extra virgin olive oil
• 320 g risotto rice (e.g. Arborio)
• 60 g dry white wine
• 1.5 tbsp Vegetable stock paste (1-2 tbsp)
• 250 g fresh mushrooms (cut into slices)
• 720 g water

Steps

1. 1

   Place Parmesan cheese into the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

2. 2

   Place eschalot (or onion) into the mixing bowl and chop 5 sec/speed 5. Scrape down the sides of the mixing bowl with the spatula.

3. 3

   Add 20 g of the butter and the extra virgin olive oil and sauté 3 min/120°C/speed 1.

4. 4

   Add the risotto rice and, without the measuring cup, sauté 3 min/120°C/reverse/speed 1.

5. 5

   Add the white wine and, without the measuring cup, sauté 1 min/120°C/reverse/speed 1.

6. 6

   Add the vegetable stock paste, fresh sliced mushrooms, and water. Scrape the bottom of the mixing bowl with the spatula to loosen the rice.

7. 7

   Place the simmering basket instead of the measuring cup onto the mixing bowl lid to prevent splashing, then cook 12-13 min/100°C/reverse/speed 1.

8. 8

   Allow the risotto to rest in the mixing bowl for 1 minute, then transfer into a large bowl (or a Thermoserver).

9. 9

   Stir in the remaining 20 g of butter and the grated Parmesan cheese using the spatula. Serve immediately.

Notes

The cooking time for the rice depends on the brand used; check the package instructions and adjust the final cooking step if necessary. Use a dry white wine like Pinot Grigio or Sauvignon Blanc for best results.

Nutrition per serving

• main
• vegetarian
• Thermomix
• risotto
• mushrooms
• Italian
• dinner