Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot or small onion, peeled and halved; 1 clove garlic, peeled; 30 g olive oil; 200 g fresh mushrooms (e.g., button, cremini), sliced; 320 g Arborio rice; 80 g dry white wine (optional); 900 g hot vegetable stock; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); 30 g unsalted butter, cold and cubed; 50 g Parmesan cheese, freshly grated; Fresh parsley, chopped, for garnish

Thermomix recipe: Creamy Mushroom Risotto. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 shallot or small onion, peeled and halved
1 clove garlic, peeled
30 g olive oil
200 g fresh mushrooms (e.g., button, cremini), sliced
320 g Arborio rice
80 g dry white wine (optional)
900 g hot vegetable stock
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
30 g unsalted butter, cold and cubed
50 g Parmesan cheese, freshly grated
Fresh parsley, chopped, for garnish

Instructions

Add shallot or onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g olive oil. Sauté 3 min / 120°C / Speed 1.
Insert the butterfly whisk. Add 200 g sliced mushrooms. Sauté 5 min / 120°C / Speed 1 (Reverse). Remove the butterfly whisk and set aside.
Add 320 g Arborio rice to the bowl. Toast 3 min / 120°C / Speed 1 (Reverse).
If using, add 80 g dry white wine. Cook 1 min / 100°C / Speed 1 (Reverse) without the measuring cup to allow alcohol to evaporate.
Add 900 g hot vegetable stock, 1/2 tsp salt, and 1/4 tsp black pepper. Insert the butterfly whisk. Cook 18-20 min / 95°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation. The mixture should be gently bubbling.
Pause, scrape down the sides and bottom of the bowl with the spatula. Check the consistency; it should be creamy but still have a slight bite (al dente). If too thick, add a splash more hot stock. Continue cooking for the remaining time if needed.
Once cooked, remove the butterfly whisk. Add 30 g cold unsalted butter and 50 g grated Parmesan cheese. Stir 1 min / 90°C / Speed 1 (Reverse). This step is crucial for achieving a creamy texture.
Transfer the risotto immediately to a warm serving dish. Let it rest for 2-3 minutes before serving. Garnish with fresh chopped parsley.
Serve hot and enjoy your creamy mushroom risotto.

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