This risotto recipe is made to perfection in the Thermomix Machine. No standing and stirring and adding stock. This machine does it all for you while you walk away and prepare the rest of your meal. Delicious, nutritious, authentic and economical.
Course
Main
Cuisine
Canadian Italian
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings4-6
AuthorJenny Wijesinghe
Ingredients
100gParmesan cheese, cubed (to finish)
20golive oil
30gonion, halved
200gasparagus, stems cut in ½ inch pieces, cut the tips about 1 inch long
80gfennel bulb, thinly sliced (optional)
30gshelled and skinned broad beans(optional)
250gArborio or Carnaroli rice
100-150gwhite wine(or 2 tablespoons lemon juice and 6 tablespoons water for 120g )
600gorganic vegetable stock
30gbutter, to finish
Salt and freshly ground pepper to taste
Instructions
Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
Scale in stock; cook 12 minutes at 100°C on reverse speed 1
Taste rice for texture; add 1 or 2 min if rice is too al dente
Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
Adjust seasoning and serve immediately
Recipe Notes
Leftovers can be rolled into small balls (with or without mozzarella in the centre), breaded, and deep-fried. These are called arrancini.
If you want to use porcini mushrooms to replace asparagus, add them after adding the wine and use part of the soaking liquid for taste