Saturday, 21 April 2012

Mushroom Risotto

Gone are the days spent stirring risotto over the stove. Just set and forget - too easy!

50g parmesan cheese, cubed
1/2 medium onion
1 clove garlic
50g olive oil
350g arborio rice
100g white wine
3 tablespoons TM vegetable stock concentrate
200g swiss brown mushrooms, sliced
1100g water
sea salt and cracked black pepper
parsley, finely chopped for garnish

  1. Place parmesan cheese into TM bowl and grate for 10 seconds/speed 9.  Set aside.
  2. Place onion and garlic and chop for 3 seconds/speed 6.  Scrape down bowl.
  3. Add oil and saute for 2 minutes/100 degrees/speed 1 with MC off.
  4. Insert Butterfly.  Add rice and wine and saute for 2 minutes/100 degrees/reverse + soft speed.
  5. Add stock concentrate, mushrooms and water and cook for 16 minutes/100 degrees/reverse + soft speed.
  6. Pour into Thermoserver and season with salt and pepper to taste. Stir through parmesan cheese and allow to rest for 5 minutes.
  7. Place into serving bowl and garnish with chopped parsley.
Serves 4 -6

You can also add other flavours to the risotto like baby spinach or a small handful of sun-dried tomatoes.  Just stir through with the parmesan cheese prior to serving.

No comments:

Post a Comment