This is a big call, but I’m going for it. THIS is the best mushroom risotto you’ll ever eat. I’ve tried many, and this beats it every single time. And best of all, it’s a Thermomix Mushroom Risotto, which means it’s so easy to make.
I have eaten some mushroom risottos in my time. If it was on the menu, I would get it. And you know it’s almost always on the menu. I think I spent my late teens and early twenties surviving on mushroom risotto alone. Mushrooms are my favourite food. When someone gets a mushroom risotto right, it is SO right. And when they get it wrong, well it’s just bland and gluggy, and SO wrong.
This one gets it so right, because you just have to look at the photo above. See the colour? That’s flavour, my friends! See how it’s a bit wet and delicious? That’s awesome-sauce my friends. The trick to getting the flavour is porcini powder. You’re going to hunt down a little jar of that goodness, and you’re going to send me thank you mail later {this is the one I bought}. It’s going to be your game changer. You can also make some.
I know summer isn’t the ideal time to be making warm and comforting risotto, but I did it because I wanted to turn it into delicious arancini balls to take to a party. Well, didn’t I stuff those up? Gah. I think I was impatient and didn’t wait for the risotto to cool enough… or maybe this risotto doesn’t want to be turned into balls, and just wants to exist as delicious risotto.
Give it a try. I hope you love it as much as I do. If you have any tips for arancini balls… I definitely need them!
If you don’t have a Thermomix, you could try this slow cooker risotto recipe. It’s also delicious!
Thermomix Mushroom Risotto
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Thermomix Mushroom Risotto
Ingredients
2 cups boiling water
1 tablespoon of porcini powder
50g Parmesan cheese, cut into cubes 1 medium onion, halved
50g quality olive oil
400g Arborio rice
100g white wine
200g button or Swiss Brown mushrooms, sliced
730g chicken stock
30g butter
Instructions
1. In a heatproof jug, place the boiling water and porcini powder. Let it sit and do it’s magic for a little while.
2. Put the parmesan cheese into the Thermomix bowl and blitz for 15 secs on speed 8. Set aside. No need to wash the bowl.
3. Put the onion into the bowl, and chop for 4-5 seconds on speed 6. Add the oil and cook for 2 minutes at 100ºC on speed 1. Take the MC off for this.
4. Insert the butterfly attachment. Add the rice and wine into the bowl, and cook for 2 minutes at 100ºC on reverse, speed 1. Leave the MC off again for this stage.
5. Add the magic porcini powder water, the chicken stock and mushrooms. Cook for 17 minutes at 100ºC on reverse, speed 1. Put the MC back on for this cooking stage.
6. Place the butter and Parmesan cheese into your Thermoserver, and then pour the delicious mushroom risotto over the top. Rest for 5 minutes. Then stir gently and serve, topped with a little shaved Parmesan {just use your grater to shave your block}.
Notes
If the risotto is a little too wet after the 17 minutes cooking time, you can cook for a few more minutes. It will thicken in the Thermoserver though, so take that into consideration.
