Mushroom Risotto

Mushroom Risotto

There is a good chance that if you have been to a thermomix demo, then you have tried the Mushroom Risotto. It is one of the meals (the other being the Chicken Veloute meal) that they make as the main dish.  Otherwise known as "Hot Wet Rice"... if you feel like a laugh have a look at this video. Warning there is a bit of coarse language so don't watch near kids! And ignore the tip about the tea towel. That is no longer recommended by Thermomix.

This recipe is really quick to prepare and make, so it is a good one for those nights when you don't have much time or energy to cook. It also has a variation of chicken and pea, for those that don't like mushrooms. I haven't tried that version as yet.

The best thing about making risotto in the thermomix is that you can usually prepare any ingredients that need slicing (the mushrooms in this case) while the eschalot/onion is sautéing. Then its a matter of adding in the ingredients, and leaving it to do its thing for 13 minutes. No stirring at the stove and sweating away like you would usually have to do for a risotto! Brilliant!

This recipe uses the butterfly to mix the risotto. When I first got my thermomix I had a bit of trouble getting the butterfly on, and to stay on, but now I know a few little tips. If you look on the underside of the blades, one of the blades has a thermomix symbol on it (see picture below). This is the highest blade. The butterfly should be attached so it is sitting to the left of this blade. Put it on and twist clockwise slightly, then give it a gentle pull, it should stay on. I must admit, every time I use the butterfly, I always sing Beyonce..."to the left, to the left...". Is it just me? Probably!

The blade symbol on the bottom of the blades

Happy thermomixing!