Mushroom Risotto - with real mushroom flavour

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Recipe's preparation

Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place chunks of mushroom into bowl and chop "Blend" 3 seconds/speed 4

(Note this will make part of the mushroom into small pieces. If you have kids (or others) who don't like the texture of mushrooms you can do all the mushrooms like this)

Add 40g butter "Counter-clockwise operation" "Gentle stir setting" 5 mins / varoma

Remove cooked mushrooms to thermoserver
Place eschalot or onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add 40g butter and oil and sauté 3 min/120°C/speed 1.
Insert butterfly whisk. Add risotto rice and sauté 1 min/120°C/"Counter-clockwise operation" speed 1.5, without measuring cup.
Add white wine and sauté 2 min/Varoma/"Counter-clockwise operation" /speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
Add vegetable stock paste, sliced mushrooms and water and scrape bottom of bowl with spatula again to loosen rice. Cook 13 min/100°C/"Counter-clockwise operation" /speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
Transfer into a thermoserver or other large bowl. Using spatula, combine with 40g parmesan, salt and sauted mushroom.

Serve when still runny but thickened slightly.

Sprinkle extra parmesan on top along with cracked pepper (to taste)