Creamy Mushroom Risotto

Thermomix recipe: Creamy Mushroom Risotto. Ready in 35 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g onion, quartered
• 1 clove garlic
• 20 g olive oil
• 150 g cremini or button mushrooms, sliced
• 150 g Arborio rice
• 50 g dry white wine (optional)
• 500 g hot vegetable stock
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 20 g unsalted butter, cold and cubed
• 30 g Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil and mushrooms. Sauté 5 min / 120°C / Speed 1 Reverse. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for evaporation.
3. Add Arborio rice to the bowl. Toast 2 min / 100°C / Speed 1 Reverse.
4. If using, add white wine. Cook 1 min / 100°C / Speed 1 Reverse, with simmering basket on lid, to evaporate the alcohol.
5. Add hot vegetable stock, salt, and pepper. Cook 18 min / 90°C / Speed 2 Reverse, with simmering basket on lid.
6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add a splash more hot stock or water if the risotto appears too dry. Continue cooking if needed for another 2-3 minutes.
7. Add cold butter and grated Parmesan cheese. Mix 1 min / 90°C / Speed 1 Reverse.
8. Transfer the risotto immediately to serving bowls. Garnish with fresh chopped parsley and serve.

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