Chanterelle Mushroom and Walnut Risotto

Thermomix recipe: Chanterelle Mushroom and Walnut Risotto. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g walnuts
• 1 small onion (approx. 80 g), peeled and halved
• 1 clove garlic, peeled
• 20 g olive oil
• 250 g fresh chanterelle mushrooms, cleaned and quartered
• 320 g Arborio rice
• 80 g dry white wine (optional)
• 900 g hot vegetable stock
• 1 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 30 g unsalted butter, cold and cut into pieces
• 50 g Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Instructions

1. Place walnuts into the mixing bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
2. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
3. Add olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
4. Add chanterelle mushrooms to the mixing bowl. Sauté 5 min / 120°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid to allow for evaporation.
5. Add Arborio rice to the mixing bowl. Toast 2 min / 100°C / Reverse / Speed 1. Remove simmering basket.
6. Add white wine (if using) to the mixing bowl. Cook 1 min / 100°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid to allow for evaporation.
7. Add hot vegetable stock, salt, and pepper to the mixing bowl. Cook 18 min / 95°C / Reverse / Speed 2. Remove measuring cup and place simmering basket on lid to allow for evaporation. Pause halfway through (after 9 minutes), scrape down the sides and bottom of the bowl with the spatula, and check the consistency. Add a little more hot stock if it seems too dry.
8. Add cold butter and grated Parmesan cheese to the mixing bowl. Stir 1 min / 90°C / Reverse / Speed 1-2. This step helps to make the risotto creamy and prevents sticking.
9. Add the chopped walnuts (reserving a small amount for garnish if desired) to the mixing bowl. Stir 10 sec / Reverse / Speed 1.
10. Transfer the risotto to a serving dish. Let it rest for 2-3 minutes before serving. Garnish with fresh chopped parsley and reserved walnuts, if any.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.