Mushroom Risotto with Sautéed Mushrooms

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Mushroom Risotto with Sautéed Mushrooms

This mushroom risotto is pure comfort food and an absolute dream for any mushroom lover!

Vorbereitung10

Zubereitung30

Gericht: Main course

Küche: German, Italian

Keyword: Pilze, Rice, Vegetarian

Niveau: Easy

Servings:

Calories: 532kcal

Author: Christoph

Equipment

Thermomix
Schneidebrett und Messer
Pfanne

Zutaten

50 g Parmesan cheese in chunks (approx. 2 oz)
2 Shallots
40 g Butter (approx. 1.5 oz)
10 g Olive oil (approx. 0.5 oz)
250 g Arborio risotto rice (approx. 9 oz)
800 g Water (approx. 28 oz)
2 tsp Vegetable broth or 1 vegetable bouillon cube for 0.5 L
400 g Cremini or button mushrooms or porcini / mushrooms of choice (approx. 14 oz)
½ - 1 tsp Salt to taste
2 Prisen Black pepper
etwas Fresh parsley

Zubereitung

50 g Parmesan cheese
Add the Parmesan chunks to the mixing bowl, grate for 10 sec / speed 10, and set aside.
2 Shallots
Peel and halve the shallots, place them in the mixing bowl, and chop for 3 sec / speed 5.
Scrape down the sides of the bowl with the spatula and repeat if needed.
40 g Butter, 10 g Olive oil
Add 20 g butter and olive oil, then sauté for 3 min / 120°C (250°F) / speed 1.
250 g Arborio risotto rice
Add the risotto rice and sauté for 3 min / 100°C (210°F) / reverse / speed 2.
250 g Arborio risotto rice, 800 g Water, 2 tsp Vegetable broth or 1 vegetable bouillon cube, 1/2 - 1 tsp Salt to taste, 2 Prisen Black pepper
Add the water, vegetable broth, salt, and pepper. Give the bottom of the bowl a quick scrape with the spatula to loosen any stuck rice.
Next, cook for 20 min / 100°C (210°F) / reverse / speed 1, placing the simmering basket or splash guard onto the mixing bowl lid instead of the measuring cup.
400 g Cremini or button mushrooms
Meanwhile, clean the fresh mushrooms, trim the stem ends, and slice into bite-sized pieces.
40 g Butter, 1/2 - 1 tsp Salt to taste, 2 Prisen Black pepper
Sauté in a skillet with a bit of butter and season with salt and pepper. Set aside.
50 g Parmesan cheese, 40 g Butter
Let the finished risotto rest for 1 minute, then stir in 20 g butter and the reserved grated Parmesan.
50 g Parmesan cheese, 400 g Cremini or button mushrooms, etwas Fresh parsley
Spoon into warm bowls, top with the sautéed mushrooms, and garnish with extra Parmesan and fresh parsley.
Enjoy!

Notes

If you're not cooking for kiddos, feel free to swap 100–200 ml of the vegetable broth with a dry white wine.
Short on time? You can skip sautéing the mushrooms separately and cook them right along with the rice!