Mushroom risotto
Indulge in exquisite Mushroom Risotto that will delight your taste buds. Immerse yourself in the intense flavor of porcini mushrooms and the creamy texture of Arborio rice, creating an extraordinary dish that will pamper your palate. Easily soak the mushrooms, sauté them with onion, add aromatic spices, and complement the dish with Parmesan cheese. The finished Mushroom Risotto is the perfect way to experience culinary delights in the comfort of your home. Enjoy! 🍲🍄🧀
- 40 g Parmesan cheese, chopped into pieces
- 1 bunch of parsley, leaves only
- 30 g shallot onion, halved, or onion, halved
- 40 g extra virgin olive oil
- 50 g dried porcini mushrooms, soaked in water (min. 30 minutes) and drained, or 250 g fresh porcini mushrooms, chopped into pieces
- 350 g risotto rice, such as Arborio
- 100 g dry white wine
- 900 g hot water
- 1 tablespoon homemade meat stock concentrate made in TM or 1 meat stock cube
- 1 teaspoon salt
- 1 teaspoon chili powder
- 20 g butter
Preparation:
- Place Parmesan and parsley in the mixing bowl, chop 10s/speed 10. Transfer to another bowl and set aside.
- Place shallot onion in the mixing bowl, chop 3s/speed 5. Scrape down the sides of the bowl with a spatula.
- Add olive oil and mushrooms, sauté 3min/Varoma/reverse speed/speed 1.
- Add rice and wine, cook without measuring cup 3min/100°C/reverse speed/speed 1.
- Add water, stock, salt, and chili powder, cook without measuring cup 13-15min/100°C/reverse speed/speed 1.
- Add butter and Parmesan with parsley, mix with a spatula.
Enjoy your delicious Mushroom Risotto! 🍄🍚🧀
