This is an authentic Italian-style risotto packed with mushrooms, cheese, and lots of spices. Multo™ by CookingPal® takes away most of the work for this dish - simply place the ingredients as directed into the bowl and let Multo™ stir it all together! This mushroom risotto’s buttery, creamy consistency is sure to make everyone’s mouth water.
This mushroom risotto is packed with button mushrooms and arborio rice to make the perfect dish for your friends and family.
4 SPRIGS parsley
3 OZ / 90 G Parmesan
9 OZ / 250 G button mushrooms
1 EA shallot
3 CLOVES garlic
2 OZ / 60 G butter
14 OZ / 400 G risotto rice (arborio)
35.5 OZ / 1000 ML chicken broth
5 SPRIGS thyme
1 PINCH chili powder
0.5 EA lemon juice
1 TSP salt
1 PINCH black pepper
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 using Turbo button for 2 seconds. 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|130°C.
Add the risotto rice and sauté for 1 minute / 265°F|130°C.
Add hot chicken broth. Remove the measuring cup and cook for 10 minutes / 205°F|95°C / speed 1 / stir.
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|95°C / speed 1 / stir. 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 / stir.
Season to taste with salt and pepper, then transfer the risotto to plates and serve.
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