Do

1. Place parsley into Thermomix bowl and chop 3 sec/speed 7. Remove from bowl and set aside.

2. Place zest and parmesan into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.

3. Place garlic, eschalots and EVOO into Thermo bowl and chop 3 sec/speed 4. Scrape down sides of bowl and saute 3 min/Varoma/speed 1.

4. Add rice and white wine and saute 2 min/Varoma/Reverse/speed 1.5. (Not rocket science here folks, find a spot between speed 1 and speed 2 and call it speed 1.5!!)

5. Add stock, Umami paste if using, lemon juice and salt and cook 16 min/100ºC/Reverse/speed 1.5.

6. Add chopped parsley and a splash of cream if using and stir through 3 sec/Reverse/speed 1.5.

7. Serve immediately. This is very important. The longer you leave it after cooking, the stodgier it becomes. Not risotto at all.