Risotto is a Thermomix classic! It’s one of the first dishes many people see when they encounter Thermomix and it’s a reliable stand-by for easy dinners. When I first got my Thermomix (back in the misty days of 2008) I made a lot of risottos, so many that I got a little jaded. But it’s time to reignite the risotto spark. With a few tweaks to the method and a little makeover of the accompaniments, risotto turns from stand-by to star.
Why take it low and slow? Cooking the short-grained arborio rice a little longer and a little lower allows the plump grains to release more starch, making for an extra creamy risotto. It’s like you’re giving the rice a massage and it’s relaxing with joy to make your dinner succulent, juicy and flowing. Give it a try and let me know what you think.
You’ll hear me mention ‘hot wet rice’ in this video. If you haven’t watched the Katering Show’s YouTube series and particularly their Thermomix episode, please let it it into your life! It always makes me giggle.
Time: 40 minutes
- 80 grams (3 oz) onion
- 40 grams (1.5 oz) olive oil
- 300 grams (10 oz) arborio rice (see Tips)
- 80 grams (3 oz) white wine
- 1 tablespoon vegetable stock paste
- 120 grams (4.4 oz) mushrooms, sliced
- 1100 grams water (38 oz), plus 100-200 grams (3.5-7 oz) for cooking asparagus
- 150 grams (5 oz) baby spinach
- 50 grams (2 oz/half a stick) butter
- 2 bunches asparagus, woody ends trimmed
- ½-1 tsp truffle oil (optional, see Tips)
- lemon zest, grated
- 60 grams (2.2 oz) Parmigiano Reggiano
1. Place onion in mixing bowl and chop 2 sec/speed 6. Scrape down sides of mixing bowl with spatula.
2. Add olive oil and cook 3 min/Varoma/speed 1.
3. Add rice and cook 2 min/100°C (212°F)/Rev/speed 1.5. Scrape base of mixing bowl to loosen rice.
4. Add white wine and cook 2 min/100°C (212°F)/Rev/speed 1.5. Scrape base of mixing bowl to loosen rice.
5. Add stock paste, water and mushrooms. Scrape base of mixing bowl. Cook for 25 min/90°C (195°F)/Rev/speed 1.5.
6. Place spinach in a Thermoserver or large bowl and pour risotto over it. Cover while cooking asparagus.
7. Place butter in pan and heat over medium high heat until foaming. Add asparagus to coat in butter and fry until nearly cooked and, if desired, slightly charred. Add water and let asparagus cook through.
8. Add truffle oil and stir through. Grate over a little lemon zest. Top risotto with asparagus and shaved parmesan.
- Arborio rice is a plump short-grained rice that releases its starches and becomes creamy when gently cooked and stirred. It’s supposed to have a slight bite to it when cooked
- Use broccolini instead of asparagus, depending on what’s in season
- Truffle oil is best used sparingly; a little goes a long way. If you don’t have any, simply leave it out
- Use Grana Padano instead of Parmigiano Reggiano, if desired
- Save the last sloshes of a wine bottle, put them into a container and into the freezer so you always have wine for risotto and other cooking needs
If you love risotto, try this Marron, Chestnut and Pine Mushroom Risotto by Philippa Sibley.
Risotto is always a crowd pleaser and a great dish to serve as individual party canapés. For more party inspiration and canapé ideas check out the Party chapter of my Entertaining cookbook and my delicious Mushroom Cappuccino recipe.