Ingredients
Risotto
- 1 --- Small brown onion
- 1 clove garlic
- 3-4 sprigs fresh parsley, optional
- 30 g olive oil
- 300 g arborio rice
- 100 g white wine
- 2 tablespoon Concentrated vegetable stock
- 250 g portobello mushrooms
- 50 g chopped pancetta
- 1 litre water
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onion, garlic and parsley into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil and pancetta and saute 3 min/Varoma/speed 1
Add rice and wine and saute 2 min/100/
"Counter-clockwise operation" /speed1Add stock, mushrooms and water and cook 16-17
min/100/
"Counter-clockwise operation" /speed 1Allow to sit in mixing bowl or Thermoserver for at least 5 minutes prior to serving.
Grate/shave parmesan cheese on top. Season to taste.
Tip
This recipe is based on the Mushroom Risotto in the Everyday Cook Book.
Thermomix Model
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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.
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.
Comments
Absolutely loved this. Did a vegetarian version, so didn't add pancetta.
Going to use the leftovers for arancini
This... OMG this was beautiful!
Thermo.Mr
Thermomix Enthusiast
IG: @thermo.mr
YUM! I used Jamon Serrano as I didn't have pancetta, added Parmesan in the last few minutes of cooking and cooked it for 2 minutes longer. Garnished with fresh chopped basil, pepper and grated parmesan - no leftovers here!!!
Yum! I cooked it for 2 minutes longer and put 50g of parmesan in it. I topped it with crunchy panfried pancetta chunks and fresh rocket.
I made arancini with the leftovers which were also delicious
Steph Sofield- Thermomix Consultant
Find me on Facebook 'Thermomistress'!
Tried this and it was great! My portabello mushrooms were massive so I used large chunks of mushies instead of the smaller chunks as pictured in the original photo. I think it would be nice either way although I might do my mushrooms smaller in future to hide them from the kids
Cooked it for 17 mins and it looked a little too wet for my taste so I cooked it a further 2 minutes. A quick easy and tasty risotto and I will definitely be using this recipe again!
Made this last night, it was delicious!
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