From this link.
Fresh Mushroom risotto (Demonstration Recipe Guide):
50g Olive Oil
1/2 Medium Onion
200g fresh Mushrooms, sliced
2 vegetable stock cubes
100g white wine
500g Arborio Rice (don't use sun rise)
50g Parmesan Cheese (or to taste), cubed
Place the parmesan cheese into TM bowl. Pulverise for 10 seconds on speed 9
Transfer to a separate bowl and set aside.
Add onion into TM bowl and chop for 5 seconds on speed 7.
Add oil and sauté for 2 min at 100C on speed 1.
Attach butterfly. Add rice and wine, sauté for 2 min on Reverse + speed soft.
Add stock cubes, mushrooms and water and cook for 16 min at 100C on reverse + speed soft.
Pour the risotto into a dish and stir through the Parmesan Cheese.
Ensure the MC is placed in the lid when cooking.
Once cooking has ceased pour the risotto into a serving bowl. The mixture may appear watery, but the liquid will absorb with standing.
For best result use ITALIAN Arborio rice. This can be purchased at Italian Shops, Continental Deli's and large supermarkets.
For a flavoured Risotto add soaked dry mushrooms (ie Porcini) asparagus or fresh or frozen peas.
Another popular version is to add bacon and fresh spinach. Bacon is added in strips or cubes during the sauté process, while spinach is added towards the end of cooking time.
1. You can also use sundried tomatoes and spinach.
Use the homemade stock concentrate as it helps to consolidate the healthy/no addative angle. It always impresses!
2. A really yummy variation on the recipe above is to change the following:
Before chopping the onion, grind a small amount of dried porchini mushrooms on speed 9 for 10 seconds.
Reduce fresh mushrooms to 100-150g
Add a tbs of porchini mushrooms (already chopped up and soaked in about 50ml of water for a couple of hours or overnight).
In the Thermoserver, add baby spinach and chopped up asparagus.
3. Allergic to mushrooms ? Have you tried the Apricot Chicken Risotto style, amazing! For vegetarians, leave out the chicken and add some diced marinated tofu in the last 7 minutes, and some finely sliced snow peas for colour.