Mushroom risotto with thermomix
Instructions
You soften the dried mushrooms in warm water for about 1/2 hour.
Add oil, onion in mixing bowl, half of the mushrooms and cook 3 minutes at room temperature: 100 speed 3.
Place the butterfly merge the remaining mushrooms and rice add wine: 100 minutes at room temperature 2 speed 1.
Add the water and the nut: 14 minutes at 100 speed temperature 1.
When cooked the rice in a soup-tureen, with Parmesan, fresh parsley and butter.
Before serving, mix well.
Ingredients and dosing for 6 persons
- 500 g of arborio rice
- 30 g of dried mushrooms
- 40 g of olive oil
- 40 g of butter
- 50 g of grated parmesan cheese
- 900 g of water
- 1/2 onion
- 1 tablespoon of thermomix nut
- Parsley
- 10 cl of white wine
- Salt