Hi again,
This is a recipe from a book that I downloaded from internet. (there are many Italian cook books that they gather recipes from different sources) So I have no idea where it originally comes from. It might be a TM official book, user post in some forum... etc
I hope you like it.
Risotto Mediterraneo:Ingredients:50g parmesan
20g parsley (leaves only)
1 clove of garlic
25g capers
1-2 anchovy fillets
2 dried mini red peppers/chilli peppers/peperoncino
200g canned chopped tomatoes
100g pitted black olives
40g EVO (20+20)
1 small onion
300g risotto rice (Carnaroli or Arborio)
100g white wine
700g boiling water
1 tbsp TM vegetable stock
Salt
Preparation:Grate parmesan and parsley for 20 seconds on Turbo. Set it aside
Chop garlic, capers, anchovies, peperoncino and tomatoes for 30 seconds on Speed 5
Add olives and 20g of EVO and cook for 10 minutes at 100°C on Speed 1. Set aside. Keep warm
Cook onion with the remaning 20g of EVO for 3 minutes at 100°C on Speed 4
Mount the Butterfly. Add rice and cook for 2 minutes at 100°C on Speed 1
Add wine. Cook for 1 minute at 100°C on Speed 1
Add boiling water and TM stock. Cook for 15 minutes at 100°C on Speed 1
Add the tomato sauce that you prepared before. Mix for 20 seconds on Speed 1
Put risotto in a serving bowl. Add parmesan-parsley mixture and mix it.
Buon appetito
Photos: http://thermomixtarifdefterim.blogspot.com/2010/04/risotto-mediterraneo.html
