Risotto with Porcini Mushrooms, Jerusalem Artichoke and Carrots
Main course
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Cook Time
2 h 40 min
Servings
4
Difficulty
Medium
Prep Time
50 Min
This Thermomix® recipe for Risotto with Porcini Mushrooms, Jerusalem Artichoke and Carrots is ready in 2 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This risotto is a poem for all lovers of autumnal cuisine! The combination of aromatic porcini mushrooms, slightly sweet Jerusalem artichoke and yellow carrots makes it a special taste experience. I especially like to make it when I have guests because it can be prepared well in advance. The preparation takes a while, but the result is worth the effort. A creamy, warming dish that is perfect for cozy evenings. If you like, you can drizzle some truffle oil over it - simply delicious!
Ingredients (17 ingredients)
-
20 g Porcini mushrooms, dried
-
1.8 l Water
-
2 Stängel Parsley
-
1 piece Star anise
-
to taste Sea salt
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200 g Jerusalem artichoke
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200 g Carrot(s) yellow
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8 tbsp Olive oil extra virgin
-
1 clove Garlic
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to taste Sea salt
-
to taste Pepper, black freshly ground
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100 g Butter
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1 piece Onion, finely chopped
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400 g Carnaroli rice
-
200 ml White wine
-
100 g Parmesan, freshly grated
-
2 tbsp Parsley, smooth chopped
Preparation (11 steps)
Soak porcini mushrooms and prepare broth
Put the dried porcini mushrooms in 800 ml water and let soak for 60 minutes. Then put the soaked mushrooms with the soaking water and 1 liter of water into the mixing bowl. Add parsley stalks, star anise and sea salt. Simmer for 30 min./100°C/level 1.
Strain the broth and cut the mushrooms
Strain the broth through a fine sieve and keep warm. Remove the soaked porcini mushrooms from the mixing bowl and cut into small pieces. Clean the mixing bowl.
Prepare vegetables
Cut half of the porcini mushrooms, Jerusalem artichoke and carrots into small pieces, the other half into slices.
Fry and puree chopped vegetables
Heat 3-4 tablespoons of olive oil in a pan. Peel the garlic clove, chop finely and sauté briefly in the oil. Add the chopped vegetables and the sliced mushrooms and fry lightly brown. Season with salt and pepper. Remove from heat and puree with 2 tablespoons of broth.
Fry vegetable slices
Heat another 3-4 tablespoons of olive oil in the same pan and fry the remaining sliced vegetables in it until golden brown. Salt, pepper and keep warm.
Sauté onion
Peel the onion, halve and put into the mixing bowl. Chop 3 sec./level 5. Add 50 g butter and sauté 3 min./120°C/level 1.
Roast rice
Add the rice to the mixing bowl and roast for 1 min./120°C/level 1 without measuring cup.
Deglaze with wine
Pour the white wine into the mixing bowl and stir in for 10 sec./level 3.
Cook risotto
Pour a ladle of hot broth into the mixing bowl and cook for 18 min./100°C/gentle stir level/reverse without measuring cup. Gradually add the remaining broth as soon as the liquid has been absorbed by the rice.
Stir in vegetable puree
Add the pureed vegetables to the mixing bowl and stir in for 1 min./100°C/gentle stir level/reverse.
Finish and serve
Add the remaining butter (50 g) and grated Parmesan to the mixing bowl and stir in for 30 sec./level 3/reverse. Season with salt and pepper. Divide the risotto among four plates and top with the fried vegetables. Garnish with chopped parsley and serve immediately.
Finished cooking? Great! 🎉
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Created by
Katharina Krause
3
Rezepte
0
Kochbücher
Allergens
- Milk
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