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1 Chicken, Mushroom and White Wine Risotto

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Chicken, Mushroom and White Wine Risotto

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4

Ingredients

4 portion(s)

30g brown onion (cut in 1/2's) OR 30g shallots

  • 50 g Parmesan cheese block, Crust removed, cut into pieces
  • 30 g Brown onion Or spring onion
  • 2 cloves crushed garlic
  • 40 g Butter
  • 30 g extra virgin olive oil
  • 320 g arborio rice
  • 150 g dry white wine
  • pinch Nutmeg
  • 1 teaspoon Chicken stock powder
  • 2 tablespoons thermomix vege stock
  • 250 g Field mushrooms, Sliced thick
  • 300 g Chicken Breast., Cut into strips
  • 630 g Water.
  • 3 tablespoons sour cream
  • 3 tablespoons flat-leaf parsley, Chopped
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  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Do:

  1. (Please disregard first ingredient shown at left (bold type) - this is my first recipe upload contribution and I couldn't work out how to delete the error????)

    1. Place parmesan cheese into mixing bowl and grate 10sec/speed 10. Transfer into a bowl and set aside.

    2. Place brown onion (shallots) and garlic cloves into mixing bowl and chop 3 sec/speed 5.  Scrape down sides of mixing bowl with spatula.

    3. Add butter and extra virgin olive oil and saute 3 min/120ºC/speed 1.

    4. Insert butterfly whisk.  Add risotto rice and saute 1 min/120ºC/reverse blade/speed 1.5 without measuring cup.

    5. Add white wine and nutmeg. Scrape bottom of mixing bowl well with spatula to loosen rice. Saute 2 min/Varoma/reverse blade/speed 1.5 without measuring cup

    6. Add stock, mushroom, chicken & water and again scrape bottom of mixing bowl with spatula to loosen rice.  Cook 13 min/100ºC/reverse blade/speed 1.5.  Place simmering basket instead of measuring cup onto mixing bowl lid.

    7. Transfer into ThermoServer.  Using the spatula combine with the reserved parmesan, the sour cream and the parsley and let it sit with the lid on for 5 minutes before serving.

    Note: I adapted this recipe for the Thermomix 5 from 'Bowl Food' (Murdoch Books, 2002)

10

Accessories you need

  • Butterfly
    Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
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11

Tip

This dish is best served immediately after the 5 min rest in the Thermosaver. I did try freyeing this in individual foil containers and it tastes good but it does become a little gluggy/mushy.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments

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  • Amazing! I turn leftovers into aranchini balls....

    Submitted by EmmaSavAndrews on 14. December 2016 - 17:32.

    Amazing! I turn leftovers into aranchini balls. Whatever you do don't leave out the wine, it makes all the difference to the flavour! Exquisite.

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  • Great recipe, nice flavour  I

    Submitted by SonyaE on 14. November 2016 - 05:35.

    Great recipe, nice flavour  I probably needed to cook a couple minutes longer as rice seemed to need a little longer. Family enjoyed it. 

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  • It was a really nice dish.

    Submitted by CherylA on 25. July 2016 - 19:31.

    It was a really nice dish. Letting it stand in the thermoserver makes all the difference.

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  • Made this for dinner tonight,

    Submitted by Aciddie on 28. April 2016 - 18:54.

    Made this for dinner tonight, I added extra stock as I found it a little watery in flavour but otherwise it was gobbled up. 

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  • Our go to chicken rissoto

    Submitted by John68 on 15. April 2016 - 20:15.

    Our go to chicken rissoto follow recipe exactly..love it.Thanks for sharing.

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  • this is beautiful! love this

    Submitted by heiditiana on 22. January 2016 - 12:51.

    this is beautiful! love this recipe!!!

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