Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Ingredients: 250 g fresh mushrooms (e.g., cremini or button), cleaned; 80 g onion, quartered; 1 clove garlic; 20 g olive oil; 300 g Arborio rice (ensure gluten-free); 80 g dry white wine (optional, ensure gluten-free); 800 g gluten-free vegetable stock, warm; 1 tsp salt; Pinch of black pepper; 30 g cold butter, cubed; 50 g Parmesan cheese, grated; Fresh parsley, chopped, for garnish (optional)

Thermomix recipe: Creamy Mushroom Risotto. Ready in 43 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

250 g fresh mushrooms (e.g., cremini or button), cleaned
80 g onion, quartered
1 clove garlic
20 g olive oil
300 g Arborio rice (ensure gluten-free)
80 g dry white wine (optional, ensure gluten-free)
800 g gluten-free vegetable stock, warm
1 tsp salt
Pinch of black pepper
30 g cold butter, cubed
50 g Parmesan cheese, grated
Fresh parsley, chopped, for garnish (optional)

Instructions

Clean 250 g mushrooms. Slice or quarter them and set aside.
Add 80 g onion, quartered, and 1 clove garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add 20 g olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
Add the prepared 250 g mushrooms to the mixing bowl. Sauté 5 min / 120°C / Speed 1 / Reverse.
Add 300 g Arborio rice to the mixing bowl. Cook 2 min / 100°C / Speed 1 / Reverse, without the measuring cup, to toast the rice.
If using, add 80 g dry white wine to the mixing bowl. Cook 1 min / 100°C / Speed 1 / Reverse, without the measuring cup, to evaporate the alcohol.
Add 800 g warm gluten-free vegetable stock, 1 tsp salt, and a pinch of black pepper to the mixing bowl. Cook 18 min / 95°C / Speed 1 / Reverse. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
After 10 minutes of cooking, pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add an extra 50-100 g hot stock if it seems too dry. Continue cooking.
Add 30 g cold butter, cubed, and 50 g grated Parmesan cheese to the mixing bowl. Stir 2 min / 90°C / Speed 2 / Reverse.
Transfer the risotto to a serving bowl. Let it rest for 2-3 minutes, covered, before serving. Garnish with fresh parsley and extra Parmesan cheese, if desired.

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