Name: Creamy Mushroom Risotto with Roasted Walnuts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 piece Shallots; 1 clove Garlic; 300 g Button mushrooms; 200 g Mushrooms; 2 tbsp Butter; 400 g Risotto rice; 200 ml Dry white wine; 4 tsp Vegetable Bouillon vegan; 100 g Walnut kernels; 2 tbsp Sunflower oil; to taste Salt; to taste Pepper; 1 tsp Sweet paprika powder; 50 g Parmesan

Risotto, a dish that has its roots deep in northern Italian cuisine, is more than just a meal to me. It is a reminder of my travels through Lombardy, where I sat in small trattorias and watched the chefs devotedly stir the rice until it reached the perfect creaminess. This mushroom risotto is my homage to these experiences, refined with the comfort and precision of the Thermomix®. The ingredients play a crucial role. The shallots and garlic form the aromatic base, which is enhanced by the butter. Button mushrooms are a safe choice, but the real magic comes from adding forest mushrooms such as porcini or chanterelles. They bring an earthy depth and a distinctive flavor to the dish. Arborio rice, with its high starch content, is essential for the creamy consistency. The dry white wine provides a pleasant acidity that balances the dish. The vegetable broth is the foundation on which the rice unfolds. And of course the Parmesan, which with its salty spice and its umami taste completes the risotto. The walnuts, roasted and roughly chopped, bring a welcome crunch and a nutty note that goes perfectly with the mushrooms. When preparing in the Thermomix®, it is important to follow the instructions exactly. Sautéing the shallots and garlic at the specified temperature is crucial to avoid burning. When cooking the risotto, it is important to occasionally loosen the rice from the bottom with the spatula to ensure that it cooks evenly and does not stick. The walnuts should not be chopped too finely, otherwise they will lose their texture. Searing the mushrooms in Varoma mode ensures a nice browning and an intense aroma. For a vegetarian version, you can simply use a high-quality vegan vegetable broth. If you like it vegan, you can replace the Parmesan with nutritional yeast, which gives a similar cheesy taste. Experiment with different spices! Thyme, rosemary or sage go perfectly with mushrooms. A touch of truffle oil at the end can take the risotto to a new level. Serve the risotto hot, preferably straight from the Thermomix®. A fresh salad with a light vinaigrette dressing goes perfectly with it. A glass of dry white wine rounds off the taste experience. Leftovers of the risotto can be stored in the refrigerator and warmed up the next day. It is also possible to prepare the risotto and cook it up to the step before adding the Parmesan and mushrooms. Just before serving, you can then add the remaining ingredients and finish the risotto. This way you have a delicious dish on the table even on stressful days.

Creamy Mushroom Risotto with Roasted Walnuts

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Description

Ingredients (14 ingredients)

Preparation (9 steps)

Chop shallots and garlic

Sauté shallots and garlic

Sauté rice and button mushrooms

Deglaze with white wine

Cook risotto

Chop walnuts

Sauté mushrooms

Stir in Parmesan

Serve

Finished cooking? Great! 🎉

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