THERMOMIX ® RECIPE

1 Chicken and Mushroom Risotto with sherry, Pearl Barley and Thyme

Recipe's preparation

Chicken and Mushroom Risotto

Grate Parmesan in the TMX for 10 seconds on speed 9. Set aside.

 

Put the dried porcini mushrooms in a small bowl with 2 tbsps of boiling water and 2 tbsps sherry and leave to soak. 

 

Place shallot and garlic into mixing bowl, chop 3 sec/speed 5.

 

Add olive oil, saute 3 min/100dC/speed 1, with MC off.

 

Add risotto rice and pearl barley, toast 3 min / 100dC / "Counter-clockwise operation" speed 1, MC off.

 

Add 2 tbsps pale cream sherry, cook 1 min / 100dC / "Counter-clockwise operation" speed 1, MC off.

 

Add water, stock, chicken, fresh and dried mushrooms and 1tsp dried Thyme. cook for 16-17 minutes on 100dC, "Counter-clockwise operation" , speed 1.

Place risotto into a serving bowl, stir through parmesan cheese and serve immediately.

 

Not sure why the simmering basket is shown. You don't need it. I made this variation due to dietary restrictions regarding milk/cream/butter. I think the pearl barley gives an added texture. My son didn't notice that it was there. He's normally not a fan of mushrooms either but he loved them in this recipe. 

You can use 100g White wine instead of the sherry. Just use about a third for the porcini and add the rest after toasting the rice/barley as for the sherry.

Thanks to Lol777 for the original inspiration.