Mushroom Risotto
This mushroom risotto is packed with mushrooms and arborio rice to make the perfect dish for your friends and family.
Category:
Main Dishes
Difficulty:
Easy
Serving:
4 People
Prep Time:
00:14
Cook Time:
22 min
Ingredients |
Amount |
Parsley |
4 sprigs |
Parmesan |
3 OZ |
Button Mushrooms |
8.75 OZ |
Shallot |
1 |
Garlic |
3 Cloves |
Butter |
2 OZ |
Risotto rice |
14 OZ |
Chicken broth |
34 OZ |
Thyme |
5 sprigs |
Chili powder |
1 pinch |
Lemon juice |
0.5 EA |
Salt |
1 TSP |
Black pepper |
1 TSP |
Directions
- 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.
- 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.
- 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.
- Add half of the butter and sauté for 2 minutes / 265°F.
- Add the risotto rice and sauté for 1 minute / 265°F.
- Add hot chicken broth. Remove the measuring cup and cook for 10 minutes / 205°F / speed 1 / reverse.
- 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.
- Season with chili powder and lemon juice. Add grated parmesan and remaining butter and mix for 10 seconds / speed 3 / reverse.
- Season to taste with salt and pepper, then transfer the risotto to plates and serve.