Creamy Mushroom Risotto

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

Ingredients

• 40 g Parmesan cheese, cut into pieces (approx. 2-3 cm)
• 50 g onion, quartered
• 1 clove garlic
• 20 g olive oil
• 150 g mushrooms, sliced
• 160 g Arborio rice
• 50 g dry white wine (optional)
• 500-600 g hot vegetable stock
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 20 g unsalted butter, cold, cut into pieces
• Fresh parsley, chopped, for garnish

Instructions

1. Place Parmesan cheese into the mixing bowl. Grate 10 sec / Speed 10. 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 mixing bowl.
3. Add olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
4. Add sliced mushrooms to the mixing bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
5. Add Arborio rice to the mixing bowl. Sauté 2 min / 120°C / Speed 1 (Reverse), without the measuring cup, to toast the rice.
6. Add white wine (if using) to the mixing bowl. Cook 1 min / 100°C / Speed 1 (Reverse), without the measuring cup, to evaporate the alcohol.
7. Add 500 g hot vegetable stock, salt, and pepper to the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup to prevent splashes and allow evaporation. Cook 18 min / 90°C / Speed 2 (Reverse).
8. Pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency; if too thick, add up to 100 g more hot stock. Continue cooking for the remaining time.
9. Add the reserved grated Parmesan cheese and cold butter to the mixing bowl. Mix 1 min / 90°C / Speed 1 (Reverse) to incorporate and create a creamy texture.
10. Transfer the risotto to serving bowls. Let it rest for 2-3 minutes before serving. Garnish with fresh chopped parsley and extra Parmesan cheese, if desired.

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