SOUPS & MAINS
MUSHROOM RISSOTTO
Ingredients
50g Parmesan cheese, cubed
1 medium onion, quartered
1 clove garlic
40g oil
350g rice, Arborio
50g dry white wine
700g chicken stock
300g mushrooms, cut in half
salt and pepper, to taste
oregano, to taste
50g butter
Preparation
1) Place cheese into the bowl and process 4 times using the pulse function. Grate for
Time: 15 seconds Speed: slowly increasing from 5-7-9
Transfer to a bowl and set aside.
2) Place onion and garlic into the bowl and chop for
Time: 5 seconds Speed: 7
3) Scrape down sides of the bowl and add oil. Sauté for
Time: 1 min. Temperature: 100°C Speed: 1
4) Put mixing tool into place. Add rice and wine and saute for
Time: 2 min. Temperature: 100°C Speed: 1
5) Add chicken stock, mushrooms, salt, pepper and oregano. Cook for
Time: 20 min. Temperature: 90°C Speed: 1
If rice is not cooked select 2-5 minutes at temperature 90°C, speed 1.
6) Stir cheese and butter through mixture and serve.
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