CreamPuff, here's my demo recipe (I can't find the "official consultant recipe" but it will be similar):
200g parmesan cheese cubed
few dried porchini mushrooms
1/2 medium onion
50g olive oil
410g arborio rice
100g white wine (optional)
100g fresh mushrooms
1 desertspoon of chopped dried shitake mushrooms, soaked in water (pulse them in the tmx and store)
1-2 desertspoons veggie stock concentrate
1100g water
baby spinach, chopped asparagus or chopped zucchini (optional)
Add cheese to bowl and grate on speed 9-10 for 10 seconds. Remove and set aside.
Grind porchini mushrooms on spee 9-10 for 10 seconds.
Add onion and cut on speed 5 for 10 seconds or until chopped.
Add oil and saute for 2 mins, 100C speed 2.
Add wine, rice and 1/2 fresh mushroms. Saute for 2 mins, 100C, speed 2.
Add shitake mushrooms, vegie stock concentrate, water. Cook 100C, 16 mins, Reverse speed 1 1/2.
Tip - it will probably start 'spitting' - remove MC and replace with basket on top of the lid, which will allow air in and out without letting the food splatter everywhere.
Add spinach, chopped asparagus or chopped zucchini to Thermoserver. Pour Risotto over top. Don't worry if it's still a bit soupy as it will continue to cook in the Thermoserver. Leave for 5 minutes then serve with fresh parmesan cheese.
TIP: If you wish to make the risotto 1/2 hr before being served, cook for 13-14 minutes and let it continue to cook in the Thermoserver.
