Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.