Saturday, 21 April 2012

Mushroom Risotto

Gone are the days spent stirring risotto over the stove. Just set and forget - too easy!


Ingredients:
50g parmesan cheese, cubed
1/2 medium onion
1 clove garlic
50g olive oil
350g arborio rice
100g white wine
3 tablespoons TM vegetable stock concentrate
200g swiss brown mushrooms, sliced
1100g water
sea salt and cracked black pepper
parsley, finely chopped for garnish

Method:
  1. Place parmesan cheese into TM bowl and grate for 10 seconds/speed 9.  Set aside.
  2. Place onion and garlic and chop for 3 seconds/speed 6.  Scrape down bowl.
  3. Add oil and saute for 2 minutes/100 degrees/speed 1 with MC off.
  4. Insert Butterfly.  Add rice and wine and saute for 2 minutes/100 degrees/reverse + soft speed.
  5. Add stock concentrate, mushrooms and water and cook for 16 minutes/100 degrees/reverse + soft speed.
  6. Pour into Thermoserver and season with salt and pepper to taste. Stir through parmesan cheese and allow to rest for 5 minutes.
  7. Place into serving bowl and garnish with chopped parsley.
Serves 4 -6

You can also add other flavours to the risotto like baby spinach or a small handful of sun-dried tomatoes.  Just stir through with the parmesan cheese prior to serving.



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