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

  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.