(Recipe taken from the Everyday Cooking for Every Family TMX cookbook)
A quick one before we crack on to this recipe. I’m not sure if this has happened to you, but I’ve made risotto in my TMX bowl twice now, and both times some rice has gotten stuck onto the bottom and ended up burning. If anyone knows how I can avoid this in the future, would love to hear from you! Also, I’ve used a bicarbonate of soda paste to get rid of the burn stain, but it’s not getting it out COMPLETELY. Argh. Again, would love to hear of any other remedies. On the plus side, my right bicep is turning out to be a lot more defined than my left due to all that bicarbonate-paste-rubbing.
5og parmesan cheese, cubed (don’t be lazy and pop a whole chunk in, it gets caught up in the blades.
1/2 medium onion
1 clove garlic (surprise surprise, I used 4)
Handful parsley (optional, I didn’t bother)
50g olive oil
350-400g Arborio rice (I used 350 and made enough risotto to feed 2 at dinner, two packed lunches and another bowl left over)
100g white wine
2-3 tbsp TM vegetable stock concentrate (recipe here)
200g fresh mushrooms, sliced (I used field mushrooms. Next time I might try a 75% field, 25% porcini mix)
20g butter (optional, I didn’t bother).
- Pop the Parmesan in the TMX bowl and pulverise for 10 seconds on speed 9. Set aside.
- Place onion, garlic and parsley (if using) and chop for 2-3 seconds on speed 6-7.
- It doesn’t tell you in the book, but scrape down the sides of the bowl before the next step.
- Add oil and saute for 2 minutes at 100 degrees celcius on Reverse + speed soft., without the MC on.
- Add rice and wine, and saute for 2 minutes at 100 degrees celcius on Reverse + speed 1-2.
- Add stock, mushrooms and water, and cook for 16-17 minutes at 100 degrees celcius on Reverse + speed soft.
- Season with salt and pepper to taste. Pour into ThermoServer, stir through cheese and butter (I just used the grated Parmesan)
- As you can see, the risotto’s still a little wet. Pop the lid on the ThermoServer and leave it for 5 minutes or so for the final stage of absorption. Done.
It would have been nice to get a little bit more flavour in the mushrooms. Although I suppose with less than 20 minutes of cooking time, there isn’t much you can do about it. It tasted a lot better the next day though, I wonder if cooking the mushroom with some pancetta, salt and pepper in the TMX bowl for a couple of minutes (and removing) before chopping and sweating the onions and garlic would help. I’m sure some shaved truffles or a lug of truffle oil wouldn’t go astray either! Oh, and if you’re not keen on having yet another bowl of risotto the next day, you could potentially make arancini balls with the leftovers and your awesome 10 second homemade breadcrumbs!