Rice & pasta
Mushroom risotto
Creamy Italian risotto with assorted mushrooms and parmesan.
VegetarianGluten-free
Ingredients
- 320 g arborio rice
- 300 g assorted mushrooms
- 1 onion
- 1 garlic clove
- 100 ml white wine
- 900 g vegetable stock
- 60 g butter
- 40 g olive oil
- 80 g grated parmesan cheese
- Salt and pepper to taste
- Fresh chopped parsley
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and half the butter and saute 5 min/120C/spoon speed.
- Add the chopped mushrooms and saute 6 min/Varoma/reverse/spoon speed.
- Add the rice and toast it 2 min/100C/reverse/spoon speed.
- Pour in the white wine and set 2 min/100C/reverse/spoon speed without the measuring cup so the alcohol evaporates.
- Add the hot stock and set 16 min/100C/reverse/spoon speed.
- Check the rice; if you want it more tender add a little more stock and set 2 min more.
- Add the rest of the butter and the parmesan and mix 30 sec/reverse/spoon speed.
- Adjust salt and pepper and let rest 2 min covered.
- Serve right away sprinkled with chopped parsley.
Tips
- The final creaming with butter and cheese gives the characteristic creaminess.
- Do not wash the arborio rice so it does not lose its starch.
- Serve the risotto al dente and very fluid, never dry.
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