Mushroom Risotto Problem

[Keir]

I am a newbie and so far all recipes have worked a treat. Tonight I made the Mushroom Risotto from "Fast and Easy Cooking". It seemed to work bar one problem - it tasted sour. We added cream and more Parmesan which muted this enough to still enjoy it.

I think the sourness came from the wine. In an open saucepan the alcohol would evaporate off. It tasted as if this had not happened.

The recipe asks that the MC is off for the 1st 2 minutes but then is on for the subsequent 12-13 mins when the stock is added. I wonder if the first 2 minutes should be longer?

Further the recipe asks for 200g white wine whereas many suggested recipes on this forum have a smaller amount of wine. Perhaps reducing the amount would help a little. However if the alcohol is not being able to evaporate off then this will not eliminate the problem.

Can anyone suggest how I might tweak this recipe for the next time?

Many thanks,
Keir

[goldfish]

Hi Keir - You're certainly not the first to be disappointed with the mushroom risotto - it hasn't worked for a lot of people including me.

Try typing in 'risotto' in the search box on the forum's home page for other suggestions - you might be interested to try these, for instance:

http://www.forumthermomix.com/index.php?topic=6578.0       (Maddy's Chorizo and Capsicum Risotto)

http://www.forumthermomix.com/index.php?topic=7006.0     (Creamy Garlic Prawn Risotto)

One of my favourites is to simply make the mushroom risotto but omitting the mushrooms and folding in whatever quantity of oven roasted pumpkin/squash cubes and cubed fetta at the end. (even tastes better the next day . . )

[gertbysea]

Interesting Keir. I find the mushroom risotto boring. Don't have that cookbook but used the one in the EDc which  uses only  100 mls of wine.

I think your tweaks would work or leave the wine out and use more stock.

I have to say all risottos I have made work well in the Thermothingy  as far as texture go. The flavour is up to you

Gert

[Cornish Cream]

Looking through risotto recipes here on the forum they only use 100g or less of white wine.
Probably the most reliable will be the recipe from Farfallina who lives in Italy.Good photo too.
Experiment Keir and tweak a recipe until it suits your taste.

[Mama Fergie]

I found the same with the mushroom risotto.
I overcame the problem by sautéing the mushrooms on the stove before adding the wine to the same pan. When the alcohol has cooked off  put it all into the TMX. Tastes better this way 

[Keir]

Looking through risotto recipes here on the forum they only use 100g or less of white wine.
Probably the most reliable will be the recipe from Farfallina who lives in Italy.Good photo too.
Experiment Keir and tweak a recipe until it suits your taste.

Many thanks to all of you on such quick responses.

Cornish Cream, I found that recipe and Farfallina's blog. Her recipes look great and I will visit her blog many times in the future. Do you know what EVO is? I did a search and found it on a couple of other Italian recipes.

Keir

Many that

[Keir]

I found the same with the mushroom risotto.
I overcame the problem by sautéing the mushrooms on the stove before adding the wine to the same pan. When the alcohol has cooked off  put it all into the TMX. Tastes better this way 

Obvious when you state it - thanks. I am in the mindset that the Thermomix has to do everything.

Keir

[Cornish Cream]

Looking through risotto recipes here on the forum they only use 100g or less of white wine.
Probably the most reliable will be the recipe from Farfallina who lives in Italy.Good photo too.
Experiment Keir and tweak a recipe until it suits your taste.

Many thanks to all of you on such quick responses.

Cornish Cream, I found that recipe and Farfallina's blog. Her recipes look great and I will visit her blog many times in the future. Do you know what EVO is? I did a search and found it on a couple of other Italian recipes.

Keir

Many that

EVO = Extra Virgin Olive Oil.
We are very lucky to have Farfallina here,she is a gem who shares her recipes with us.Her blog is fabulous and very interesting.

[gertbysea]

All this time I though farfallina lived  in Turkey. I don't know where I got that idea. love her recipes and blog.

Gert

[judydawn]

Farfallina is Turkish living in Italy Gretchen so that's probably where you got mixed up 

[Halex]

Cookie has a great rissotto recipe, her recipe is at the end & my version above



Made this again today.

Slightly different
1 garlic
2 spring onions
1 cooked chicken breast (as it was a left over)
6 swiss mushrooms
1 leek
2tsp veg stock
1tsp chcken stock paste
Handful of baby spinach
30g oil
3 cups water
White wine 1/4 cup
230g rice
Parnesan cheese to taste


Found with the extra rice it was not runny at all, but still tasted great

H
Quote from: cookie1 on August 24, 2009, 07:19:25 AM

I made Bacon, leek and tomato risotto. I only made enough for the 3 of us, although it may feed 4 small eaters. (we're hungry folks).

Bacon, Leek and Tomato Risotto

3 cups water
3 good teaspoons vegie stock (you may wish to adjust this-depending on the amount of salt you use in your vegie stock)
3 rashers of bacon
1 leek
1 clove garlic
200g arborio rice
1/4 cup white wine (I used verjuice)
125g small cherry tomatoes, halved
45g olive
1/4 cup parmesan

Grate the parmesan for 3 seconds on speed 9.
Place garlic clove into TM bowl and chop for 5 seconds on speed 7
Chop white part of leek and place in the bowl with the garlic and sliced bacon and oil. 2 minutes, 100ospeed 1.
Add rice and wine. Cook 2 minutes at 100o reverse speed soft.
Add stock and water, cook for 7 minutes 100oReverse, speed soft.
Add the halved tomatoes and cook a further 10 minutes as above. Place in thermoserver, stir through the parmesan and let sit for 5 minutes.

[Halex]

Farfallina is Turkish living in Italy Gretchen so that's probably where you got mixed up 

I thought she was Turkish living in some other type of turkish country lol

[gertbysea]

Farfallina is Turkish living in Italy Gretchen so that's probably where you got mixed up 

I thought she was Turkish living in some other type of turkish country lol

That would be it!

Gert

[Mama Fergie]

I found the same with the mushroom risotto.
I overcame the problem by sautéing the mushrooms on the stove before adding the wine to the same pan. When the alcohol has cooked off  put it all into the TMX. Tastes better this way 

Obvious when you state it - thanks. I am in the mindset that the Thermomix has to do everything.

Keir

Keir I do this with all my risottos and only used EDC recipe once.
I always sauté mushrooms, chicken, bacon, pancetta etc on the stove top first then proceed in TMX. I prefer the taste this way.
Risotto recipes are endless   

[farfallina]

Wow!
I just saw this page by chance!
You all talk so nice about me. I am very touched...
Don't know what to say...
Thank you