Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 30 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 400 g Porcini mushrooms; 6 Zweig/e Parsley; 2 Zehe/n Garlic; 3 piece Shallots; 150 ml Cream; 300 g Rice; 2 tbsp Olive oil; 150 g Butter; 150 ml White wine, dry; 300 ml Poultry stock; 50 g Parmesan; 1 etwas Salt; 1 etwas Pepper

Main course

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Cook Time

30 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Creamy Mushroom Risotto is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy mushroom risotto is a real treat for all lovers of Italian cuisine. I especially like to make it in autumn when fresh porcini mushrooms are in season. The risotto is wonderfully creamy and aromatic, thanks to the white wine and Parmesan. It is perfect as a main course for a festive dinner or simply as a delicious lunch. If you can't get fresh porcini mushrooms, you can also use dried ones - the result is still delicious! A dash of cream at the end makes the risotto particularly smooth.

Ingredients (13 ingredients)

400 g Porcini mushrooms
6 Zweig/e Parsley
2 Zehe/n Garlic
3 piece Shallots
150 ml Cream
300 g Rice
2 tbsp Olive oil
150 g Butter
150 ml White wine, dry
300 ml Poultry stock
50 g Parmesan
1 etwas Salt
1 etwas Pepper

Preparation (9 steps)

Prepare porcini mushrooms (optional)

Remove the ends (stalks) of the fresh porcini mushrooms and wash thoroughly several times under running water. Drain in a cloth. Then, dry the porcini mushrooms lightly on a baking sheet in a preheated oven at 50°C for about half an hour. This step can be skipped if dried porcini mushrooms are used.

Soak dried porcini mushrooms (optional)

Pour lukewarm water over 100 g of dried porcini mushrooms in a bowl and leave to soak for about 15 minutes. Save the porcini mushroom water. If using dried porcini mushrooms, use only 150 ml of poultry stock and 150 ml of porcini mushroom water.

Pre-cook rice

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 300 g of rice to boiling, lightly salted water, stir and simmer for 10 min./100°C/speed 1 in the simmering basket. Then carefully pour off the water and add 2 tbsp of olive oil to the rice and stir so that the rice grains do not stick together.

600

Sauté shallots and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 3 small shallots and 2 small cloves of garlic in the mixing bowl and chop for 3 sec./speed 5. Add 50 g of butter and sauté for 3 min./120°C/speed 1.

180

Sauté mushrooms

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 400 g of porcini mushrooms (or the soaked, drained porcini mushrooms) and season with some pepper. Sauté for 5 min./120°C/speed 1.

300

Deglaze with wine and broth

Thermomix® Setting

3 min/212°F/Speed 1 100

Add 150 ml white wine and 300 ml poultry stock (or 150 ml poultry stock and 150 ml porcini mushroom water) and simmer for 3 min./100°C/speed 1.

180

Add rice and simmer

Thermomix® Setting

2 min/212°F/Linkslauf Speed 1 100 Reverse

Add the pre-cooked rice and simmer gently for 2 min./100°C/reverse rotation speed 1. Use a spatula to loosen the rice from the bottom.

120

Finish

Thermomix® Setting

2 min/140°F/Linkslauf Speed 1 60 Reverse

Add the remaining 100 g of butter and 50 g of grated Parmesan and stir in for 2 min./60°C/reverse rotation speed 1. Use a spatula to loosen the rice from the bottom.

120