Mushroom Risotto

Mar12

Ingredients

350 grams Arborio Rice
200 grams Mushrooms – sliced
1 Clove Garlic – peeled
1 Onion peeled & quartered
1 Rasher Rindless Bacon
80 grams Butter
20 ml Olive Oil
150 ml White Wine
1 litre Beef Stock
2 tbsp Fresh Parsley – roughly chopped
Pinch Salt & Pepper as desired

METHOD TIME

HEAT

SPEED

ACTION
*Add Garlic, onions & bacon 8 seconds

6

Chop
Add 80g butter 2 minutes

100

1

Saute
**Add 20ml olive oil & mushrooms 1 minutes

100

Reverse 1.5

Saute’
**Add 150ml wine & 350g rice 2 minutes

100

Reverse 1.5

Saute’
**Add 1 ltr stock, place steamer basket on top to prevent spitting.
 15 minutes

100

Reverse 1.5

Cook
  • * TM21: Drop onto rotating blades. **Insert Butterfly Speed 1
  • Pour into serving dish and allow to stand for 5 minutes, stir before serving.
  • Serve with freshly ground pepper, parmesan & chopped parsley.