No Stir Risotto
This is NOT a thermomix risotto, rather an induction risotto, and just as easy! Enjoy.
I created this recipe about 100 years ago now, early days when working at the OG Kleenmaid. It has no Thermomix in it, though I certainly use the Thermie for most of the prep as I am not silly enough to do it the traditional way!
Remember that this is best done on the induction...I am not sure it would translate very well to any other cooking medium and of course there are safety issues involved with using a tea towel on a gas cooktop!
I love my induction cooktop and I still have the Kleenmaid appliance I purchased when working there. It moved with me!
Induction cooking uses electromagnetic induction to directly heat the cookware, providing fast and precise temperature control. Unlike traditional stovetops, it generates heat only in the cookware, making it efficient and safe. The cookware must be made of a magnetic material for induction to work. If you have never investigated induction, you need to visit Hart and Co appliances You will no doubt get FOMO once you do, as they have so many fun toys for the inner chef!
Anyway...if you are lucky enough to already have an induction cooktop, this one is for you!
Check out our many other risotto recipes here....mostly Thermomix versions I think!
Lemon, Pea and Parmesan Risotto
Perfect Four Cheese Risotto in Thermomix
Leek and Four Cheese Risotto with Truffled Feta and Sardine Crumb
Roasted Tomato Quinoa with Basil Pesto
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- Dash Extra Virgin Olive Oil (EVOO) BUY
- 1 Cup arborio rice or carnaroli rice
- 2 Cups combined chicken stock and white wine (less wine than stock...really!)
- 1 brown onion diced
- 5 large field mushrooms, chopped
- 3 cloves garlic minced finely
- 1 Handful basil torn roughly
- 75 Grams butter BUY
- 1 lemon, juice and zest
- 75 Grams parmesan cheese grated
- 1/4 Cup cream approx, you can add more BUY
- 1 clean tea towel
- pink salt flakes to taste BUY
- black pepper to taste
Do
- 1
Heat oil in Induction friendly pan on 'max'.
- 2
Add garlic and onion, stir briefly.
- 3
Add mushrooms and rice and stir until rice takes on a bright white appearance. Do not let it catch.
- 4
Add all of stock and wine and bring to the boil.
- 5
Allow to boil madly on 'max' until the mixture becomes a 'slurry'!
- 6
Turn Induction down to 2.
- 7
Cover pan with the clean towel and THEN the lid, making sure the seal is tight. Set timer for 12 minutes. (another feature of induction cooking!)
- 8
When cooking has finished, add butter and stir as it melts.
- 9
Add basil, cheese, and lemon zest and juice.
- 10
Continue to mix until all the butter has melted.
- 11
Lastly add cream and remember the mix should be quite runny.
- 12
Add salt and pepper as desired.
More
Serve immediately.
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!
