Mushroom Risotto

Directions

1. Wash the parsley, shake dry. Roughly chop Parmesan. Add to the mixing bowl with Parmesan and grate for 10 seconds / speed 10. Transfer to a separate bowl.
2. Clean the mushrooms, add them to the mixing bowl and chop for 2 seconds / speed 10. Transfer chopped mushrooms into a separate bowl. Clean and dry the mixing bowl.
3. Peel shallot and garlic cloves. Add them to the mixing bowl and blend using the Turbo button for 3 seconds. Use spatula to scrape down the sides of the bowl.
4. Add half of the butter and sauté for 2 minutes / 265°F.
5. Add the risotto rice and sauté for 1 minute / 265°F.
6. Add hot chicken broth. Remove the measuring cup and cook for 10 minutes / 205°F / speed 1 / reverse.
7. Wash the thyme, shake dry, then strip off the leaves. Add the mushrooms, parsley and thyme to the mixing bowl and cook for 8 minutes / 205°F / speed 1 / reverse. Taste the rice, add cooking time if needed.
8. Season with chili powder and lemon juice. Add grated parmesan and remaining butter and mix for 10 seconds / speed 3 / reverse.
9. Season to taste with salt and pepper, then transfer the risotto to plates and serve.