This is a recipe made using the Thermomix and is a variation of the Mushroom Risotto from the Thermomix Basic Cookbook…the main difference being that…this recipe for risotto with Porcini mushrooms is far tastier. I haven’t tried making this recipe the traditional way (in the pot) because using the Thermomix allows for a constant stir (so the rice never sticks) and a constant even cooking temperature. One day I will try this recipe using the good old saucepan and wooden spoon will let you know how it goes.
Having learnt the art of Risotto from my Northern Italian father-in-law, I believe there are a few essential steps missing from the original Thermomix recipe… namely…garlic, parsley and the king of Italian mushrooms, Porcini. If you can get your hands on fresh Porcini, event better, however dried Porcini work perfectly well.
What you will need:
60 grams dried porcini
160 grams sliced brown mushrooms
40 grams Parmigiano Reggiano (Parmesan Cheese)
Bunch of chopped parsley
3 garlic cloves
1 small brown onion
50 grams butter
40 grams olive oil
350 grams Arborio rice
60ml dry white wine
2 tbs vegetable stock paste or 2 stock cubes dissolved in 1 cup hot water
1 litre boiled water
To start you will need to soak your dried Porcini in 1 litre of boiled water and allow to soak for a minimum of 30 minutes.
Chop the parsley finely using the traditional knife and chopping board.
If you do not have pre-grated parmesan, add 40 grams to the mixing bowl. Apply the lid and measuring cup and chop for 10 seconds / Speed 10.
Remove from the bowl and add to the chopped parsley. Set aside.
Dry wipe the bowl and add the 3 garlic cloves, 1 shallot and 1 onion. Chop for 8 seconds / Speed 5. Scrape down the sides.
Add 50 grams butter and 40 grams on olive oil. Apply the lid and measuring cup and set temperature to 100 degrees Celsius / 3 minutes / Speed 1.5.
Insert butterfly whisk and add 350 grams of arborio rice. Remove the measuring cup and sautee at 120 degrees / 2 minutes / 1.5 speed.
Add 60 mls of dry white wine.
Set on Varoma for 2 minutes / 1.5 speed without measuring cup.
Remove the Porcini mushrooms from the water (set the water aside, you will need it) and add the vegetable stock and fresh mushrooms. Add 800ml of the porcini water, taking care not to add any of the sediment which may have deposited at the bottom of the bowl. Using the Thermomix spoon, move the rice from the base of the bowl to ensure the water is distributed evenly. Apply the lid and place the simmer basket on top.
Allow to cook for 14 minutes / 100 degrees Celsius / 1.5 Speed.
Tip: Risotto should be served al-dente. Depending on the arborio rice used you may need to adjust the cooking time, so be sure to taste the rice during the last few minutes of cooking time.
Remove from the bowl, add the Parmesan cheese and parsley and combine until the cheese has melted through.
Serve with a few additional shavings of Parmigiano (Parmesan).