I had a bit of PSTD with mushroom risotto after leaving my role as Head of Recipe Content at Thermomix in Australia. It isn't that I don't like risotto, in fact it was because I LOVE risotto, real risotto, not dinner porridge, not hot wet rice, but true delicately creamy risotto. I had to cook more of that stuff than you can imagine, and I had full on risotto arguments, full on crazy emails, comments and mail from people who had one idea of risotto or another, that disagreed with mine.
SO unapologetically, this is MY mushroom risotto. Take it or leave it. Personally, I could eat this for days when it is hot and fresh and fragrant and freshly made. I did have amazing mushrooms from The Mushroom Guys who are restaurant suppliers under normal circumstances, but due to the covid plague are selling to the public; lucky lucky us. I LOVED these mushrooms. If you can get some, I highly recommend it.
As for the Murray River Truffle Salt, NEXT LEVEL! Do it!
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- 100 Grams Parmesan cubed
- 1 Brown Onion quartered
- 2 Garlic Cloves
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams Arborio Rice
- 100 Grams white wine
- 700 Grams liquid vegetable stock
- 40 Grams Butter BUY
- 400 Grams assorted mushrooms
- a few thyme leaves or fresh herbs of choice for garnish
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place onion, garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1.
Add rice and wine and saute 2 min/Varoma/Reverse/speed 1.5.
Add stock and cook 16 min/100/Reverse/speed 1.5.
Meanwhile, brown butter to nut brown stage in a pan and fry mushrooms till tender. Keep hot.
When risotto has finished cooking, stir through parmesan.
Serve, topped with mushrooms and garnish with thyme leaves.
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