Ingredients
30g brown onion (cut in 1/2's) OR 30g shallots
- 50 g Parmesan cheese block, Crust removed, cut into pieces
- 30 g Brown onion Or spring onion
- 2 cloves crushed garlic
- 40 g Butter
- 30 g extra virgin olive oil
- 320 g arborio rice
- 150 g dry white wine
- pinch Nutmeg
- 1 teaspoon Chicken stock powder
- 2 tablespoons thermomix vege stock
- 250 g Field mushrooms, Sliced thick
- 300 g Chicken Breast., Cut into strips
- 630 g Water.
- 3 tablespoons sour cream
- 3 tablespoons flat-leaf parsley, Chopped
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
(Please disregard first ingredient shown at left (bold type) - this is my first recipe upload contribution and I couldn't work out how to delete the error????)
1. Place parmesan cheese into mixing bowl and grate 10sec/speed 10. Transfer into a bowl and set aside.
2. Place brown onion (shallots) and garlic cloves into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add butter and extra virgin olive oil and saute 3 min/120ºC/speed 1.
4. Insert butterfly whisk. Add risotto rice and saute 1 min/120ºC/reverse blade/speed 1.5 without measuring cup.
5. Add white wine and nutmeg. Scrape bottom of mixing bowl well with spatula to loosen rice. Saute 2 min/Varoma/reverse blade/speed 1.5 without measuring cup
6. Add stock, mushroom, chicken & water and again scrape bottom of mixing bowl with spatula to loosen rice. Cook 13 min/100ºC/reverse blade/speed 1.5. Place simmering basket instead of measuring cup onto mixing bowl lid.
7. Transfer into ThermoServer. Using the spatula combine with the reserved parmesan, the sour cream and the parsley and let it sit with the lid on for 5 minutes before serving.
Note: I adapted this recipe for the Thermomix 5 from 'Bowl Food' (Murdoch Books, 2002)
Do:
Tip
This dish is best served immediately after the 5 min rest in the Thermosaver. I did try freyeing this in individual foil containers and it tastes good but it does become a little gluggy/mushy.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Amazing! I turn leftovers into aranchini balls. Whatever you do don't leave out the wine, it makes all the difference to the flavour! Exquisite.
Great recipe, nice flavour I probably needed to cook a couple minutes longer as rice seemed to need a little longer. Family enjoyed it.
It was a really nice dish. Letting it stand in the thermoserver makes all the difference.
Made this for dinner tonight, I added extra stock as I found it a little watery in flavour but otherwise it was gobbled up.
Our go to chicken rissoto follow recipe exactly..love it.Thanks for sharing.
this is beautiful! love this recipe!!!