Mushroom Risotto with Ian Curley
So the month of May 2018 was soooo crazy. I had the pleasure of taking 8 Insiders to the Cobram Estate Harvest and then on the same day we had a very generous host in Ian Curley at French Saloon where we were treated to an amazing dinner...risotto was not on the menu, but I had arranged to film videos with him later that week. He is very cheeky and his first suggestion was that I cook a risotto in the Thermomix whilst he did it the good ole fashioned way...I have to say I have spent a LOT of time cooking risotto in a Thermo in my time. As recipe developer for Thermomix in Australia I lost a lot of my life dealing with risotto and it’s versions and iterations. This recipe is mine, and I think that if you are looking at a fantastic risotto, this is as good as it gets. To cook Ian’s version, you really just need to brown off the mushrooms in a frying pan and then add to the Thermomix risotto. SO...enjoy. It’s a bit of fun and I have to say, they both tasted amazing!
Can I just mention a few risotto tips and tricks?
- Always use a risotto rice. This would mean arborio or caranoli or nano all of which have excellent asborption properties whilst releasing the necessary starch to make the risotto creamy. Any other variety of rice will just give you a soggy, gluey mess.
- The ratio of liquid to rice should be a minimum 1.5. So, for 300g rice, you should have at least 550g liquid. Personally I enjoy a lot more liquid in my risotto than that, and as we are using the thermomix, and there is no stirring involved, it is easy to add much more. But never go under that ratio.
- Rice is quite bland, so add as much flavour as you deem necessary. Herbs, cheese, prawns, aromatics like garlic, leek, onions, eschalots etc, roasted pumpkin, capsicum, eggplant, pine nuts, lemon zest, butter, more butter, cream (which actually then makes it something called Mantecato) and of course anything else that takes your fancy.
- Don’t be afraid to add more liquid. If the rice seems to be absorbing it all, splash in some more alcohol, stock or water.
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Need
- 60 Grams parmesan cheese, cubed
- 2 cloves of garlic
- 2 eschalots (French shallots)
- 40 Grams butter BUY
- 300 Grams arborio rice or Caranoli or Nano rice
- 100 Grams white wine
- 700 Grams liquid stock
- 200 Grams sliced mushrooms of choice (I prefer Swiss browns if you can’t get anything as fancy as Ian’s mushies)
- pink salt flakes BUY
- finely grated lemon zest to garnish
- More butter if desired to finish
Do
- 1
Place Parmesan into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
- 2
Place garlic, eschalots and butter into Thermomix bowl and chop 3 sec/speed 4. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
- 3
Add rice and white wine and saute 2 min/Varoma/Reverse/speed 1.5.
- 4
Add stock, salt and mushrooms and cook 16 min/100ºC/Reverse/speed 1.5.
- 5
Serve with grated parmesan, some lemon zest and chopped herbs of choice...and some herb oil if you have it! (Oh and add more butter if you like!)
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
