Creamy Porcini Risotto using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
50 min
Total time
75 min
Servings
4
Calories / Serving
395 Cals
Difficulty
Average
Risotto with porcini mushrooms is the epitome of comfort food, whisking you away to the lush forests of Italy with every creamy bite. This dish is like a warm hug from an old friend, where the earthy flavor of porcini mushrooms dances harmoniously with the rich, nutty notes of Parmesan and the luxurious touch of mascarpone. Did you know that risotto is often considered the 'poor man's dish' in Italy? Yet, with ingredients like white wine and fresh parsley, it proves that simplicity can be downright glamorous! So, grab your spoon and prepare for a culinary adventure that will have you dreaming of Italian countryside picnics.
Ingredients
- 60 g Dried porcini mushroom
- 400 g Water
- 100 g Onion
- 30 g Butter
- 250 g Risotto special rice
- 100 g White wine
- 100 g Vegetable broth
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 50 g Parmesan cheese
- 15 g Fresh parsley
Steps
Rehydrating the Mushrooms
- Add 30 g of dried porcini mushroom in a bowl.
- Add 200 g of water adjust according to the tastes at the bowl.
- Setaside the preparation content during 20min.
- Drain the content of the bowl in a strainer.
- Chop the mushrooms
- Filter the content of the strainer in the bowl.
- Setaside the preparation content.
- Setaside the plate.
Risotto Base
- Cut in four, and add 100 g of onion in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5.
- Scrape down the sides of the bowl with a spatula
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 250 g of risotto special rice in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1 in inverse.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed 1. Filler cap open
- Add 30 g of dried porcini mushroom, 200 g of water adjust according to the tastes, 500 g of vegetable broth, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1 in inverse.
- Check the consistency of the rice.
- Add 100 g of vegetable broth in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1 in inverse.
Final Preparation
- Grate, and add 50 g of parmesan cheese in the food processor bowl.
- Chop, and add 15 g of fresh parsley in the food processor bowl.
- Stir into the risotto
- Serve Hot.
