Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: marmee on December 26, 2009, 02:37:12 am
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Hi everyone,
I am over at my mother's house with TMX and all ingredients for the EDC mushroom risotto - but forgot the darn recipe.
Can anyone help me? PLEASE. I have searched these forums and see recipes with dried mushrooms - but the EDC doesn't have that in it's ingredients...and I don't have them here.
HELP - please. Needed within the next 4 hours....... xxxx
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this isn't exactly the edc, but this is what i use:
2 cloves garlic, peeled
1 onion quartered
4 seconds speed 6
50 g olive oil
saute speed 1 100 degress 3 minutes
insert butterfly
100grams wine wine
400 grams arborio rice
3 minutes 100 degrees reverse speed 1
1000 g water
1 tablespoon stock concentrate
350 grams mushrooms, sliced
16 minutes 100 degrees reverse speed soft
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If you remove the dried mushrooms from this one it is the EDC recipe ;)
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Oh Kathryn - are you still around? I can't open your attachment on this computer. Can you save it as a word '03 file? Please???? xxxx
Thanks so much.
Also - I don't have the butterfly. Tell me I can do this without it.
What a day!
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Whisks - that is great. The only thing that looks different to me is 350g mush. I only have 250g...but that's OK. Thanks so much.
If I don't have the butterfly - reverse speed 4 do you think???
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Will post it instead ;) This is without the butterfly :)
MUSHROOM RISOTTO
Ingredients
1 tablespoon chopped dried shitake mushrooms
1 small bunch Italian parsley
50g Parmesan Cheese Cubed
Few strips Lemon Zest
Few pieces of dried porcini mushrooms
1 Onion peeled and cut in half
2 cloves Garlic
40g of Olive Oil
400g of Italian* Arborio Rice
100 White Wine
250g of Fresh Sliced Mushrooms (mixture)
1 tbsp Stock Concentrate
1000g Water
Sea Salt and cracked Black Pepper to taste
20g Butter
Method
Place parsley into TM bowl and chop for 8 seconds on speed 6. Set aside.
Place zest and parmesan into Tm bowl and grate for 10-20 seconds on speed 9. Set aside.
Place porcini mushrooms pieces in TM bowl and grind 10 seconds on speed 10.
Place Onion and garlic into TM bowl and chop for 5 seconds on speed 5.
Add oil and cook for 2 minutes at 100oC on speed 2.
Add rice and wine and sauté for 3 minutes at 100oC on Reverse + speed 1.5
Add TM stock, shitake mushrooms, add water from mushrooms and add extra water and cook for 13-15 minutes at 100oC on Reverse + speed 1.5
Add mushrooms in the last 5 minutes of the cooking time.
Place into Thermo Serve and add butter, parmesan cheese mixture and parsley.
Stir through and leave to absorb for 2-3 minutes before serving.
General Tips
Add as many flavours of choice to the cooked Risotto such as sun dried tomatoes, frozen peas, baby spinach leaves, cubed feta, lemon juice, asparagus tips (or cook 2cm stalk in the last five minutes of cooking time), baby Roma tomatoes, fresh basil leaves, olives, fresh chilli sliced, prawns or other seafood, cream or mascarpone. Replace the parmesan with different strong flavoured cheese, such as Feta cubes or Gruyere. Rice will absorb as many flavours as you incorporate, so experiment with ingredients you love.
Smaller Quantity - use 50g white wine, 350g Arborio Rice, and 900g water or stock. DO NOT reduce the cooking time.
*The use of Italian Arborio is recommended in the Thermomix as the higher starch content of the grain, and the fuller size of the grain are both contributing factors to a perfect risotto.
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Thank you Kathryn xx
HAPPY CHRISTMAS
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Well done Kathryn and Whisks. The spirit of Christmas. :-*
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Welcome, I am back and forth today TRYING to catch up on my 15 pages of unread topics :o :o :o
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i often forget my butterfly, so i don't think it is a problem.
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Boy that's fast work team - hope it saved the day
ILB posted a recipe too here http://www.forumthermomix.com/index.php?topic=1575.msg13437;topicseen#msg13437 (http://www.forumthermomix.com/index.php?topic=1575.msg13437;topicseen#msg13437) maybe we should put it under a new thread?
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thought it was on here somewhere as I am sure that is where I got the extra bits from but wanted to make sure Marmee had a recipe ;)
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I've prepared several "flavors" of risotto, including the mushroom and I have never used the butterfly. I don't think it is necessary.
The texture of the risotto has always been perfect.
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I guess it's purely a matter of preference.
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I use it at a demo (purely so it can be shown in use) but always forget at home. I think it is just a matter of choice. I do know that it can stick a little without the butterfly if you are not careful - sometimes you just need to get everything moving and then it will be ok. ;)
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You are all fabulous and thanks to faffa and whisks, I was able to wow my family with a beautiful risotto :) Looks like I may be having another demo with some of them!!!!
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I love happy endings! ;D
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I prepared two batches of the mushroom risotto to serve several people and actually had about 1/3 of a batch left in the bowl after filling the serving bowl and left it in the machine.
After my guests had left, I added some duck stock (just happened to have some in the fridge, could have used chicken, beef or ??) to the bowl, processed it on speed 5-6 until I had a creamy mass with lovely flavor. Refrigerated it and the next day heated it and ladled it over roasted carrots, celery and onions. It made a delicious "gravy" to take a homely serving of plain vegetables to an entirely new level.
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Good work - great idea.
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I agree, wonderful suggestion. Might be worth me doing another batch of risotto just to get the 'gravy' - could freeze it in batches. I'm sure it would be nice over chicken too, not just vegies?
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That is lateral thinking indeed.
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I made another batch of the risotto "gravy" this evening to top a casserole of braised chicken thighs, artichoke hearts, celery, shallots and broccoli florets.
I did a bit of gardening this afternoon and pulled up a several bunches of shallots to slice and put through the dehydrator for shallot "chips" and fortunately did not slice all of them because I ended up filling all the trays and still had seven left over so just cut them in half for the casserole. It must have been serendipity because I had been wondering what to do with the broccoli and celery which were nearing their "use-by" date and then my eye fell on a jar of artichoke hearts in the pantry. A happy combination.