Simple Mushroom Risotto is a very simple and delicious dish to constantly keep on your table. Mushroom Risotto has an earthy flavor that goes well with different dishes. It has just the right amount of crunch, giving you a satisfying bite as you eat.
Simple Mushroom Risotto
Ingredients
Ingredients
- 40 g parmesan cheese, cut into large chunk
- 1 brown onion, halved
- 40 g butter
- 40 g olive oil
- 320 g arborio rice
- 60 g dry white wine
- 1-2 tbsp vegetable stock powder
- 250 g fresh mushrooms, cut into slices
- 720 g water
Instructions
Preparation
- Place Parmesan cheese into the Thermocook mixing bowl and grate for 10 seconds / speed 10. Transfer to a bowl and set aside. Clean and dry mixing bow.
- Place onion into the mixing bowl and chop for 3 seconds / Speed 5. Scrape down the sides of the mixing bowl with a spatula.
- Add butter and extra virgin olive oil and sauté for 3 minutes /speed 1 / 120C. Insert butterfly and remove measuring cup, add the risotto rice and sauté for 1 minute/speed 2 / 120 C.
- Add white wine and sauté for 2 minutes/speed 2 / 100C. Scrape the bottom of the mixing bowl well with a spatula to loosen rice.
- Add Vegetable stock powder, mushrooms, and water and scrape the bottom of the bowl with a spatula again to loosen the rice. Cook for 13 minutes / Speed 2 / 100C, placing the simmering basket instead of measuring the cup onto the mixing bowl lid.
- Transfer to a large bowl or dish and, using the spatula, combine with reserved parmesan. Cover the dish and set aside for a few minutes to thicken, then serve.
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