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1 Jamie Oliver's Oozy Mushroom Risotto

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Jamie Oliver's Oozy Mushroom Risotto

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Ingredients

4 portion(s)

  • 1 large white onion
  • 1 stalk Celery
  • 2 sprig rosemary, fresh
  • 15 g Dried Porcini Mushrooms
  • 300 g Aborio Rice
  • 100 g white wine
  • 2 tablespoon TM vege or chicken stock
  • 500 g Mixed mushrooms sliced, eg chestnut, swiss brown, shitake, oyster
  • 1 clove garlic
  • 1 bunch Thyme
  • 1 large knob of butter - about 1 tbsp
  • 50 g Parmesan cheese
  • 50 g oil
  • 1/2 lemon
  • 1/2 bunch flat-leaf parsley leaves
  • 1 litre water
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Recipe's preparation

  1. 1)   Place parmesan cheese into TM bowl and pulverise for 10 seconds on speed 9. Set aside

    2)  Place parsley into TM bowl and chop for 5 seconds on speed 6-7. Set aside.

    3) Halve and peel onion and place in TM with celery, garlic and dried porcini.  Chop for 2-3 seconds on         speed 6-7.

    4) Add oil abd saute for 2 mins at 100 degrees, speed 1.

    5) Add rice and finely chopped rosemary with the wine into the TM and saute for 2 mins at 100 degrees, Counter-clockwise operation speed soft

    6) Add stock and water along with half of the muchrooms, half of the thyme and cook for 16-17 mins at 100 degrees Counter-clockwise operation, speed soft.

    7) While cooking risotto, place the other half of the mushrooms into a hot oven proof frying pan, adding some oil, salt and pepper and the other half of the thyme. (You can add more garlic if you want). Stir on high heat for a couple of minutes then place pan under a high temp grill to crisp them up.  Remove once golden and crispy.

    tmrc_emoticons.8) After risotto has finished cooking, stir in the butter and parmesan.  Add a good squeeze of lemon juice and add a little more water if needed to make oozy.  Season with Salt and pepper.  Add half of the parsley to the risotto and half onto the crispy mushrooms.

    9) Serve risotto and top with crispy mushrooms and more parmesan

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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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  • Please read this before

    Submitted by Fimmy on 19. June 2014 - 20:48.

    Please read this before cooking! 

    Risotto was delicious. However, far too much water is asked for. It is important to remember that liquid does not evaporate in the tm the same way it does in a pan.

    I recommend using a more traditional method of simmering water and stock in a pot (to avoid a gluggy risotto) and add to the rice by the ladleful adding another ladleful as the rice absorbs the stock. Sure, you won't be able to walk away from the machine but you will end up with a better risotto.

    I also stop a taste the rice as it nears the end of cooking time to ensure it doesn't over cook. The rice should be slightly al dente as it will continue to cook after removing from heat. Mine was ready at 15 minute mark.

    Aside from the excess water problem this is a delicious recipe. Don't forget to season with salt and pepper!  tmrc_emoticons.)

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  • Loved this recipe, the

    Submitted by irenav93 on 21. April 2014 - 11:21.

    Loved this recipe, the flavours worked so well together - I used brown rice instead and had to cook it for an extra 30 minutes but it was definitely worth the wait!

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  • Terrible! Far too much water.

    Submitted by Knauendorf on 22. August 2013 - 20:58.

    Terrible! Far too much water. More like a soup than a risotto. Very disappointed because the mushrooms weren't cheap! 

     

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  •  

    Submitted by natalotto on 20. August 2013 - 16:46.

    tmrc_emoticons.)

     

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  • Amazing! I only had field

    Submitted by Kiri Kerkmans on 13. August 2013 - 22:51.

    Amazing! I only had field mushrooms and it was lovely. I also crisped up some chorizo mainly because I didn't have enough mushrooms for the topping and it really finished the dish off well -  HAPPY

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  • Amazing!!!! I only had field

    Submitted by Kiri Kerkmans on 13. August 2013 - 21:59.

    Amazing!!!! I only had field mushrooms but it was still lovely. I also crisped up some chorizo mainly because i didnt have enough mushrooms to put on top and wow such a great finishing tough! 

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  • Yum! Just made this for

    Submitted by Jill Ray on 15. June 2013 - 20:05.

    Yum! Just made this for dinner, it's been the only thing I could stomach this week (damn morning sickness!) and DH loved it too - 'even if there was no meat' lol  Big Smile

    I can resist anything except temptation ~ Oscar Wilde

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  • I am so sorry but I will not

    Submitted by diggerelly on 1. January 2013 - 17:53.

    I am so sorry but I will not be making this one again.  My family LOVE rissotto and I was desperate for this one to work.  I followed the instructions entirely (but substituted leek for the onion and added Shitake mushrooms as well).  The rissotto ended up overworked and claggy.  The flavours were bland - I think the cafeteria rissoto at my work might be better.   On the bright side, I think my 2 year old might like it....I kinda ended up like grey baby food anyway.  Sorry tmrc_emoticons.(

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  • So good! I didn't use the

    Submitted by kkkKatie on 17. December 2012 - 23:17.

    So good! I didn't use the oven, just put all the mushrooms in the mix and it was still a winner. Thanks! 

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  • I made this tonight! SO GOOD!

    Submitted by rochelleb on 13. November 2012 - 19:25.

    I made this tonight! SO GOOD! Will be making this again! Kids loved it too. No left overs for my lunch tomorrow though Cry

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