🛒 Ingredients
- 350g Arborio rice
- 200g mixed mushrooms
- 1 onion
- 2 garlic cloves
- 150ml dry white wine
- 1 litre vegetable stock
- 60g Parmesan cheese
- 30g butter
- Oil, salt, pepper
👨🍳 Step-by-step instructions
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Chop onion and garlic: 5 sec / speed 5. Sauté: 5 min / 120°C / speed 1.
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Add rice and toast: 2 min / 120°C / speed 1.
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Add wine: 2 min / Varoma / speed 1 without measuring cup.
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Add mushrooms and stock. Set: 18 min / 100°C / speed 1 + reverse rotation.
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Remove and stir in cold butter and Parmesan to achieve a creamy finish.
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Let rest covered for 2 minutes.
💡 Chef's tip
Risotto needs a final resting phase off the heat with cold butter. That is the secret of the mantecato.
📝 Our take
The Thermomix does the hard work of risotto, which is non-stop stirring for twenty minutes. The result is creamy and well-cooked, though it loses a bit of the hands-on control. Perfect for weeknights; for a dinner you want to show off, make it by hand.
🍷 Wine & food pairing
A Barbera d'Asti or light Burgundy Pinot Noir. The wine must have acidity to cut through the creaminess of the mantecato.
Suggested wine: Barbera d'Asti o Pinot Noir borgoñón
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