Forum What have I done wrong please?
Posts:
Hi DavidW
Glad you are enjoying your Thermomix and making the most of it.
The whisk would not have made a difference with this recipe, but at the end of this email we have added some tips for inserting your Butterfly whisk for next time.
For risotto you need to make sure to cook on reverse. It is very tempting to overcook this recipe, but by the time you have transferred to thermoserver and stirred in the Parmesan and dished it has continued to cook.
Risotto should still have a bite to the rice, like el dente with pasta. It thickens on standing and continues to absorb the liquid.
Tips for inserting Butterfly whisk:
Place the Butterfly Whisk onto the blade.
Slightly turn it against the intended rotation of the blade. Turn the Butterfly Whisk anticlockwise to lock, if the blade is set to normal forward direction. It should be hooked under the blade now and it should not be possible to pull it off vertically.
Its ball-shaped end ensures that it can be removed easily. To remove the Butterfly whisk, hold the ball-shaped end and pull it out while turning it in both directions to release it from under the blade.
Do not add ingredients that might damage or block the butterfly whisk when it is attached to the blade and the motor is running. Make sure ingredients are not too large and the bowl is not overloaded. As per manufacturer’s instructions, do not use the Butterfly Whisk over speed 4, this will dislodge the Butterfly Whisk.
For any questions that you may have always feel free to contact our Customer Service Team on
1800 004 838.
Kind Regards
Posts:
Hello,
I received my thermomix one week ago and have been cooking with it nearly every day.
I have made some silly mistakes but I am slowly coming to grips with it.
Or so I thought! Tonight I attempted mushroom risotto. I felt somewhat confident as the cookbook rates this as an easy recipe. Everything was going ok until I attempted the final cooking stage. The whisk dislodged several times. I finally took the mixture out of the bowl, reinserted the whisk and continued the cooking. At the end of the cooking time, my risotto resembled rice soup and the rice was not properly cooked. I assumed that the whisk problem may have contributed to this. I cooked it for a further 5 minutes. It tasted delicious but looked nothing like the recipe book photo. As I haven't cooked risotto before, I'm not really sure what texture I should end up with.
I have attached a photo and would appreciate your thoughts 
Thanks for reading this.