Ingredients
Mushroom and Pancatta Risotto
- 30 gram Butter
- 40 grams olive oil, extra virgin olive oil
- 60 grams white wine
- 0.75 litre chicken stock
- 2 cloves garlic
- 1 piece brown onion
- 300 grams fresh mushrooms, cut into big pieces
- 350 grams rice, arborio
- 1 bunches asparagus, trim and cut into half
- 4 slice flat pancetta, cut into pieces
- Parmesan cheese
Accessories you need
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Varoma
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Place Garlic and Onion into mixing bowl and chop 3sec/Speed 5. scrape down the sides with a spatula.
2. Add Butter and Olive oil. Saute 3 mins/120°C/speed 1.
3. Insert butterfly whisk. Add Arborio rice, saute 1 min/120°C/
"Counter-clockwise operation" /speed 1.5/with NO measuring cup
4. Add white wine and saute 2 mins/Varoma/"Counter-clockwise operation" /speed 1.5/with no measuring cup
5. Put asparagus into a varoma dish, then put the lid on.
6. Add chicken stock, mushroom and half of the amount of pancetta pieces, cook 15 mins/100°C/"Counter-clockwise operation" /speed 1.5/with veroma dish on top of the lid, NO measuring cup
7. Transfter into a themo server or replace the varoma dish with the measuring cup and let risotto rest in the thermomix for 5 mins before serving.
8. While waiting for the risotto rest, pan fry the left over pancetta, put pancetta and asparagus on top of the dish while serving. Garnish with parsley.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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