|Top: the onions and mushroom cooking|
Bottom: adding the rice
Monday, March 19, 2012
Risotto from the cookbook!
Recipe (adapted from the cookbook):
2 onions, finely chopped
10 small mushrooms, roughly chopped (use swiss brown over button for more flavour)
350g arborio rice
30ml olive oil
100ml white wine
500ml chicken stock
3 shortcuts of bacon, chopped into 3cm pieces
5 stems of asparagus, chopped into inch pieces
Salt and pepper (be generous)
Add the butterfly to the bowl.
Place and onion and half the mushrooms into the bowl with the olive oil and put on temp 80 for 6 minutes, on speed 2. When this is finished, check the onions - do they look clear and cooked? If not, put on again for another 5 minutes.
Add the rice, on 80 degrees, speed 2 for 3 minutes.
Add the wine, on 80 degrees, speed 2 for 4 minutes.
Add the stock, 80 degrees, speed 1 for 12 minutes.
Meanwhile, place the asparagus in a microwave safe bowl with a little water and cook for 1-2 minutes until tender. Place the bacon in a oven proof dish and grill until cooked to your liking.
After the 12 minutes is up, check the rice - does it taste cooked? Does it need more stock? If if needs more time, put on 80 degrees, speed 1 for a few minutes and make sure you check it.
5 minutes before the rice is ready, add the rest of the chopped mushrooms, the bacon (don't forget to add the yummy bacon juices which will help give the risotto flavour) and asparagus through the feeder hole on the top of the lid (if you put this in too early, it will most likely break up). At this point season your risotto generously with salt and pepper.
Serve with parmesan cheese!