Mushroom Risotto

Please note this is a thermomix recipe, though it is easy to flip and cook on the stove.

Ingredients

• 40 g Parmesan cheese, cut into pieces (3 cm)

• 1 eschalot or brown onion (30 g)

• 40 g butter

• 40 g extra virgin olive oil

• 320 g risotto rice (e.g. Arborio)

• 60 g dry white wine

• 1 - 2 tbsp Vegetable stock paste (see Tips)

• 250 g fresh mushrooms, cut into slices

• 720 g water

Preparation

1. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.

2. Place eschalot or brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

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

4. Insert butterfly whisk. Add risotto rice and sauté 1 min/120°C//speed 1.5, without measuring cup.

5. Add white wine and sauté 2 min/Varoma//speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.

6. Add Vegetable stock paste, mushrooms and water and scrape bottom of bowl with spatula again to loosen rice. Cook 13 min/100°C//speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.

7. Transfer into a thermal serving bowl or other large bowl. Using spatula, combine with reserved Parmesan, cover and set aside for a few minutes to thicken, then serve.