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Mushroom and Spinach Risotto


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Ingredients

Mushroom ragout

  • 200 g Parmesan cheese
  • 50 g Dried Porcini Mushrooms
  • 300 g Boiling water
  • 1 red onion, cut into quarters (approx. 100 g)
  • 1 fresh red chilli, trimmed and cut into halves
  • 2 garlic cloves
  • 30 g extra virgin olive oil
  • 30 g unsalted butter, (see Tips)
  • 500 g button mushrooms, cut into halves or quarters
  • 200 g tomatoes, cut into pieces (3 cm)
  • 1 tsp dried chilli flakes, (optional)
  • salt, to taste
  • Freshly ground black pepper, to taste
  • 50 g white wine

Risotto

  • 1 brown onion, cut into quarters
  • 20 g extra virgin olive oil
  • 30 g unsalted butter
  • 500 g arborio rice
  • 100 g white wine
  • 1000 g filtered water
  • 2 tsp stock paste, (see Tips)
  • 100 g frozen peas, defrosted (optional)
  • 300 g fresh baby spinach leaves
  • Freshly ground black pepper, for serving
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    Preparation
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Recipe's preparation

    Mushroom ragout
  1. Place a bowl onto mixing bowl lid and weigh dried mushrooms into it. Cover with boiling water and set aside for 10 minutes.
  2. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
  3. Place onion, fresh chilli and garlic into mixing bowl and chop 5 sec/speed 5.
  4. Scrape down sides of mixing bowl with spatula. Add oil and butter and cook 10 min/100°C/speed 1.
  5. Drain soaked mushrooms, reserving soaking liquid. Add drained mushrooms and chop 3 sec/speed 4.
  6. Add fresh mushrooms, tomatoes, chilli flakes (optional), salt and pepper and cook 10 min/100°C/Counter-clockwise operation/speed Gentle stir setting.
  7. Add wine and cook 10 min/100°C/Counter-clockwise operation/speed Gentle stir setting. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Clean and dry mixing bowl.
  8. Risotto
  9. Place onion into mixing bowl and chop 5 sec/speed 5.
  10. Scrape down sides of mixing bowl with spatula. Add oil and butter and cook 10 min/100°C/speed 2.
  11. Insert butterfly whisk. Add rice and cook 5 min/100°C/Counter-clockwise operation/speed 1.5.
  12. Add wine and cook 2 min/100°C/Counter-clockwise operation/speed 1.5.
  13. Add 200 g of the reserved mushroom soaking liquid, water and stock paste and cook 14 min/100°C/Counter-clockwise operation/speed 1.
  14. Add peas (optional) and continue to cook 5 min/100°C/Counter-clockwise operation/speed Gentle stir setting. Remove butterfly whisk.
  15. Add reserved mushroom ragout and cook 1 min/100°C/Counter-clockwise operation/speed Gentle stir setting.
  16. Place spinach into a large serving bowl. Add reserved mushroom ragout and risotto and stir gently to combine. Serve immediately with reserved Parmesan cheese and black pepper.
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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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Comments

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  • Wow this is the best risotto I have ever had!

    Submitted by mixinit on 23. October 2017 - 20:20.

    Wow this is the best risotto I have ever had!

    https://www.facebook.com/mixinit.thermo.style

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  • This recipe is delicious feeds a huge family but...

    Submitted by Ladybeetlez on 20. October 2017 - 08:13.

    This recipe is delicious feeds a huge family but not to be cooked when in a rush. Thanks nico

    Thank you  from Thermomishes

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