Preparation time
10min
Total time
30min
Portion
8
portion(s)
Level
easy
Ingredients
Risotto
- 70 grams Parmesan cheese
- 2 cloves garlic
- 1 brown onion, peeled and quartered
- 20 grams coconut oil
- 100 grams white wine
- 250 grams arborio rice
- 250 grams Boiling water, reserve water after soaking mushrooms
- 650 grams chicken stock
- 2 chorizo sausage, sliced
- 20 grams Dried Shiitake Mushrooms
- 50 grams green peas
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
"Closed lid" Grate parmesan 10 sec/sp 9. Put into a small dish and set aside.- Soak your shiitake mushrooms in water for 5 minutes (or more if required) before you commence your Risotto. This step will reconstitute them from their dried state. Reserve soaking water.
- "Closed lid" Add garlic and onion to the bowl,process for 4sec sp 5 "Closed lid" Add oil and saute 3 minutes temp 100 and sp 1"Closed lid"
"Counter-clockwise operation" Add rice and wine, cook 3 mins, temp 100, reverse speed 1"Closed lid" "Counter-clockwise operation" Except for the green peas, add all remaining ingredients including drained porcini mushrooms and soaking water and cook for 15 mins, temp 100, reverse speed 1"Closed lid" "Counter-clockwise operation" Add green peas and cook for a further for 3 mins, temp 100, reverse speed 1. 
"Gentle stir setting" Pour into Thermo server and stir in parmesan.
Let it sit for a few minutes.
Parmesan
Dried Shiitake Mushrooms
Risotto
Tip
I prefer using a semi sweet wine for this dish however any wine works well.A variety of mushrooms are available for risotto's. My preference are the ones listed however it's personal choice.
Thermomix Model
-
Recipe is created forTM 31
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.
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