Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Thermomixer on September 11, 2008, 06:10:55 am
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Name of Recipe: Mushroom and chestnut risotto
Number of People: 6
Ingredients:
100 gm peeled chestnuts (see note)
100 ml extra-virgin olive oil
100 gm butter, coarsely chopped
100 gm Parmesan or Grana Padana
200 gm mixed mushrooms
100 gm baby spinach leaves, stalks trimmed
1 small onion, quartered
1 clove garlic
450 gm carnaroli rice
1 litre good-quality chicken stock
Salt and pepper
Preparation:
Preheat oven to 160°C. Place prepared chestnuts in a roasting pan with 30ml olive oil and 20gm butter and roast for 20 minutes or until tender and golden. Remove to TM bowl and roughly chop for 4 seconds on speed 6. They should not be too small. Remove and keep warm.
Place parmesan into TM bowl and grate for 15 seconds on speed 8. Remove and set aside.
Place mushrooms in TM bowl and set to closed lid position *: and hit Turbo button three times to roughly chop. Add 20ml oil and 20gm butter and cook for 10 minutes at 100°C on reverse :-: + speed 1. Add spinach leaves and cook for another 3 minutes at 100°C on reverse :-: + speed 1. Remove, mix with chestnuts and keep warm.
Place onion and garlic into TM bowl and chop for 15 seconds on speed 7. Add 50ml olive oil & 30g butter and sauté for 5 minutes or until soft at 100°C on speed 1. Add rice, stir for 45 seconds at 100°C on reverse :-:+ speed 1 to coat. Add stock and cook for 15 minutes at 100°C on reverse :-:+ speed 1, or until most of the liquid is absorbed and rice is tender. Add remaining butter, Parmesan and season to taste with sea salt and freshly ground black pepper. Stir for 10 seconds on reverse :-:+ speed 3 to combine. Place risotto mixture into a large, warmed bowl.
Mix chestnuts and mushroom mix through risotto and serve.
Photos: Not yet
Tips/Hints:
To prepare fresh chestnuts (200gm unpeeled), score top of each with a knife and place in basket of Thermomix. Place 600 ml water into TM bowl and insert basket with chestnuts. Cook for 15 minutes or until skin splits, remove basket and drain before transferring to a bowl. Cover with plastic wrap and stand for 10 minutes to steam, then peel, removing hard outer and as much of the thin inner shells. There are many other methods for removing the skins – if you have a better one then let me know.
Origin:
Based on a recipe from Australian Gourmet Traveller (http://gourmettraveller.com.au/mushroom_and_chestnut_risotto.htm) but sorry - you may need to register or login HERE (http://gourmettraveller.com.au/memberLogin.htm) first.
No-one has tried or reviewed this recipe to date
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I am so excited to see this recipe here. I have been given a HEAP of chestnuts and was praying there was a recipe on here that I could (a) use and (b) the whole family would like :) Even happier that I also have the instructions to prepare the nuts in the TMX ;D
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faffa_70 - please also check out Rick's blog http://ricksthermomixblog.blogspot.com/2008/06/chestnut-soup.html (http://ricksthermomixblog.blogspot.com/2008/06/chestnut-soup.html) for a great chestnut soup.
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Yummm...on my way there now ;) ;D
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I like the idea of cooking the mushrooms off first and then making the risotto. My mushroom risotto always looks very grey and unappealing and I think it's because of the mushrooms being thrashed too much (maybe).
How much vege stock concentrate and water should I try instead of chicken stock?
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I'd use the 1 litre of water and, depending on your stock concentrate, start with a couple of teaspoons and add more if, when you taste near the end of cooking it tastes insipid.
Certainly you could use porcini powder or whizzed up Chinese mushrooms to give flavour instead of chicken stock?
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I bought some chestnuts recently for $15 a kg and they were all bad :( - I got about 4 out of the 1/2 kg I bought. I was going to make the yummy looking chestnuts in vanilla syrup out of the FSA cookbook and post them looking all brilliant. :-)) I did notice TMXer that if you keep them covered in warm water they are easier to peel - I think that what the FSA book recommended as well. ;)
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Thanks Thermomixer. I have dried porcini mushrooms, so I'll give that a try.
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I never did get this made, as all mine were bad too >:( >:(
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MrsT bought chestnuts so may try this again, or make something up?
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I was told at the nut festival that chestnuts have to be used within 3 weeks of being picked, and if there is any 'give' in the skin they are probably stale. They said also that they are best kept warm, in a towel, while peeling. They also recommended placing about 12 in a covered bowl, with a tablespoon of water and cooking them for 3 mins. on high. However you cook them you must split the skin.
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Thanks Chookie - is that "They also recommended placing about 12 in a covered bowl, with a tablespoon of water and cooking them for 3 mins. on high" - in the microwave?