Mushroom Risotto (with photo)

[farfallina]

The recipe is from Io e il mio Bimby
I hope you like it  



Mushroom Risotto:

Number of People: 4

Ingredients:

40g parmesan, roughly choped
15g parsley leaves
1 red onion, quartered
40g EVO
50g dried (or 250g fresh) mushrooms
350g Carnaroli or Arborio Rice
100g white wine
900g boiling water
20g Thermomix vegetable or meat stock
Salt
20g margarine or butter


Preparation:

    * Don't wash risotto rice beforehand
    * If you are using dry mushrooms let them rest in water for half an hour before you use them and then drain

    * Grate parmesan for 15 seconds speeding up gradually upto 9 and set aside
    * Chop parsley for 3 seconds on Speed 7. Clean down the sides of TM Bowl with spatula and repeat if needed. Set aside
    * Chop onion for 3 seconds on Speed 5
    * Add EVO and mushrooms. Cook for 4 minutes at 100°C on Reverse / Speed 1
    * Add rice and wine. Cook for 3 minutes at 100°C on Reverse / Speed 1
    * Add boiling water, Thermomix stock and salt (if needed). Cook for 15 minutes at 100°C on Reverse / Speed 1, with MC off.
    * Add margarine, parmesan and parsley. Mix with spatula and serve into plates


Buon Appetito

Photos:  http://thermomixtarifdefterim.blogspot.com/2010/01/mushroom-risotto.html

Tips/Hints: Cooking time may be a few minutes longer depending on the type of mushrooms and rice

members' comments

bluesed - Very nice recipe.

[Nay-nay]

Interesting, We do the Mushroom Risotto here in Australia has part of the basic TMX demo and we use 200g of mushrooms.

[Thermomixer]

Good work farfallina - here are a few recipes here for mushroom risotto and different people have different favourite methods

Good tot see the Italian way 

[bluesed]

Very nice recipe

[MacGuffin]

Could I ask what EVO is? Here in the States, it's high-end grain-free pet food which I'm guessing is not what's needed here. 

[CreamPuff63]

ha ha you could try that MacGuffin for a different flavour, but would recommend that Extra Virgin Olive Oil may taste better 

[MacGuffin]

Aha! Thank you! (And please call me Karen.)

[Ilana]

Hello. I made porridge last night instead of risotto. It was a total disaster! I got the recipe from my tmx rep. He said that the most probable reason for the mess was the rice I used. I used a supermarket reg risotto and he said it isnt a good one at all. COuld this be the reason?

My recipe was:
30 gr Parmesan
half an onion
1 garlic clove
25gr olive oil
250 gr risotto
50 gr white wine (which kind??)
550 gr veg stock (how many tsp of theveg paste made in the tmx??)
100 gr fresh mushrooms


grind parmesan for 10 secs at speed 9 and put aside
onions and garlic speed 5 for 4 secs
Add oil and saute for 3 minutes,speed one at 100C
Add rice and wine use the reverse blade  at 100C speed 1 for 2 mins
Add the stock and mushrooms revesre blade setting, 15 mins speed 1

SO I did all this exactly (very basic) but after 15 mins the liquid and mushrooms were still "floating" at the top-no sign of the rice and the liquid was barely warm although it was showing 100C. I opened it all up, dug deep to find hot but uncooked rice at the bottom. No matter what I did, it didnt cook. Eventually I went to higher speed with the reverse setting and I ended up with porridge and even then the rice was not entirely cooked after an hour!!!
Does anyone know what happended? COuld it be the type of risotto? Thank you for any help!

[Cornish Cream]

Ilana there is a good post about a mushroom risotto problem here that might help you

[judydawn]

Did you compare it to Farfallina's recipe on this page Ilana?  I have used ordinary risotto rice from the supermarket and it hasn't made any difference to my meal - OK better brands will do a better job but I wouldn't blame the rice entirely.  This recipe your rep gave you doesn't seem to have enough liquid.  The white wine used is a dry white and you would probably use a tablespoon of vegie stock per 500mls of liquid.  Sometimes you need to stir the food with the spatula to get it moving and always have a peek through the hole during cooking to ensure it is still moving. I only ever chop my onion for 2 seconds/speed 5. Leave the risotto to sit for just 5 minutes at the end of the cooking time - either in the bowl or in the thermosaver. It will absorb the excess liquid and continue cooking.

[Ilana]

Oh thank you sooo much! Yes his recipe does not seem right compared to others. Some did say rice does make a diff but cant be the only reason-that is what my common sense told me. Well I made patties-added eggs, gluten free bread crumbs, chopped onion and parsley and fried. I guess because they are fried patties-which can never really be bad, they are decent! While reading through all the posts you suggested and these posts took me to others... I saw someone else had exactly th same patty idea!! Gave me a smile. SO next Friday I will try again. I will try to source a better type of Risotto as well. Thank you all very much!!

[thermilover]

Thanks Farfallina for sharing this recipe, I love risotto but used to hate stirring it while making it on stove top.
This will surely be my go to risotto recipe from now onward. It was just perfect, hubby liked it as well

[farfallina]

I am happy you enjoyed it thermilover
It is our favourite too!