Thermomix Mushroom Risotto Recipe

Ingredients:

• 500g Arborio rice
• 300g mushrooms, sliced
• 1 onion, diced
• 2 cloves of garlic, finely chopped
• 1 litre chicken or vegetable stock
• 100g butter
• 100g parmesan cheese, grated
• 2 tbsp olive oil
• 1 bay leaf
• 1 sprig of thyme

Instructions:

1. Place the mushrooms in the Thermomix bowl and chop for 3 seconds at speed 5.
2. Add the olive oil and sauté for 3 minutes at 100°C on speed 1.
3. Remove the mushrooms from the bowl and set aside.
4. Add the butter, onion, and garlic to the bowl and sauté for 3 minutes at 100°C on speed 1.
5. Add the Arborio rice and sauté for 2 minutes at 100°C on reverse speed 1.
6. Add the bay leaf, sprig of thyme, and 800ml of the chicken or vegetable stock to the bowl.
7. Cook for 18 minutes at 100°C on reverse speed 1.
8. Add the mushrooms, parmesan cheese, and remaining 200ml of stock to the bowl.
9. Cook for another 2 minutes at 100°C on reverse speed 1.
10. Remove the bay leaf and thyme sprig and season with salt and pepper to taste.

Serving Suggestions:

Serve hot with a sprinkle of fresh parsley on top and a side salad.

Verdict:

This Thermomix mushroom risotto recipe yields a creamy, flavourful dish that is perfect for a cozy dinner at home. The incorporation of the bay leaf and thyme adds a unique aroma and depth to the flavour, while the sautéed mushrooms offer a meaty texture. Overall, this is a must-try recipe for all risotto lovers out there!