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.
