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Mushroom and Pancetta Risotto


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Ingredients

3 person(s)

Mushroom and Pancatta Risotto

  • 30 gram Butter
  • 40 grams olive oil, extra virgin olive oil
  • 60 grams white wine
  • 0.75 litre chicken stock
  • 2 cloves garlic
  • 1 piece brown onion
  • 300 grams fresh mushrooms, cut into big pieces
  • 350 grams rice, arborio
  • 1 bunches asparagus, trim and cut into half
  • 4 slice flat pancetta, cut into pieces
  • Parmesan cheese
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    Preparation
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Recipe's preparation

  1. 1.Place Garlic and Onion into mixing bowl and chop 3sec/Speed 5. scrape down the sides with a spatula.

    2. Add Butter and Olive oil. Saute 3 mins/120°C/speed 1.

    3. Insert butterfly whisk. Add Arborio rice, saute 1 min/120°C/Counter-clockwise operation/speed 1.5/with NO measuring cup

    4. Add white wine and saute 2 mins/Varoma/Counter-clockwise operation/speed 1.5/with no measuring cup

    5. Put asparagus into a varoma dish, then put the lid on.

    6. Add chicken stock, mushroom and half of the amount of pancetta pieces, cook 15 mins/100°C/Counter-clockwise operation/speed 1.5/with veroma dish on top of the lid, NO measuring cup

    7. Transfter into a themo server or replace the varoma dish with the measuring cup and let risotto rest in the thermomix for 5 mins before serving.

    8. While waiting for the risotto rest, pan fry the left over pancetta, put pancetta and asparagus on top of the dish while serving. Garnish with parsley.
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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