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Monday, March 19, 2012

Risotto from the cookbook!

So here's my feedback on the Risotto from page 24 of the Bellini cookbook - and I have to say it went smoothly and tasted great (I tweaked it of course!).  When I went to a Thermomix demo, they lady cooked risotto, and to me it was a bit bland a bit watery... so I hoped this recipe would be a bit better and I decided to use a little less stock and substitute some of the stock for white wine.

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.
Top: the onions and mushroom cooking
Bottom: adding the rice

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!






25 comments:

  1. Looks yum.....and the big question is...how burnt was the bottom of the jug with the risotto?

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    1. It wasn't burnt at all because I didn't have the temperature up too high. I kept it on 80 degrees the whole time so I didn't have a problem :)

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  2. Thanks so much for sharing. I think I'll give this recipe a try. I have had a few instances of the bottom of the jug burning a little (sauteed onion and cheese sauce), so will try keeping the temp down. I contacted Bellini and they are working through the issues and appreciate the feedback.

    Over all I'm really happy with the Bellini's performance.

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  3. Thanks for all your trials! I might actually take mine out of the box now - looks like it's going OK. Are you thinking of trying bread? Have heard that might be a bit tough on the motor ...

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    1. Hi there! Thanks for stopping by and reading my blog. Not sure if I'll end up doing bread - not a big fan of baking my own bread. Might try and do a cake over the weekend and will post the results

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    2. I mixed a gluten-free bread today without any problem. I will say though that GF bread dough is generally not as dense as normal bread dough.

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  4. this is awesome to see that you didnt get burnt spots! there is hope yet lol!!
    ive got one and mainly used it for steaming so far coz i wasnt game enough to try anything else! perhaps when i do ill just make sure the temp is down even if it takes longer :)

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  5. Hi, this is probably a silly question! I have been thinking about a Thermomix but have been a bit sceptical. I have friends who rave about them but like you have found some thermomix meals bland and watery. I thought the Bellini might be a good option to try and then possibly upgrade.
    My understanding was that the Thermomix did everything! It seems with your recipe that you still had to cook the aspagagus in the microwave and the bacon separately too. Could you have popped it all in at the same time?
    Thanks in advance :) Leanne

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    1. HI Leanne, I decided to cook my bacon and asparagus separately to give the risotto more flavour (nothing like crispy cooked bacon in a risotto, rather than soggy bacon that's been cooked in the risotto from the beginning)... just my personal preference thou! If you want cook it all in one go, I'd recommend placing the bacon in with the onions and half the mushrooms at the beginning of the recipe and put the asparagus in when you put in the white wine. Give it a go and let me know how you get on!

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    2. Bland and watery food is a result of the ingredients used, and the quantities......not the machines doing, it's the person putting the ingredients in.

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    3. Sorry but I have to agree. I have a Thermomix and the meals are deliciious and amazing and I hardly have to touch them. To me, if you still have to keep checking to see if something is cooked, or need to add more or less water, or have to keep the temp low to avoid buring - well you may as well stick to the conventional way. With a Thermomix it's set and forget . I would rather have the tried and true version that I know will last me decades than a cheap inferior rip off. Thanks heaps for doing this blog - it is really interesting. I am just glad this wasnt a choice when i bought my Thermomix because I probably would have gone the cheaper option and ended up regretting it. For something that I use multiple times every day, I would rather go for the best quality and my Thermomix never lets me down!

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  6. I have given up- If the temp for anything is over 80 degrees it burns. Pointless. As some things must be cooked at a higher temperature.

    Wait till you decide to try bread dough. Within 2 minutes it should come to a complete halt, show E3 error (which no one knows what that is) and if you really try again smoke will come out the back

    And I'll be dammed if I am going to try and remove the black from the just every time I try and cook with a dairy product

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    1. Oh that really sucks that you are having these troubles Simone, have you taken it back to Target for a refund? If you can be bothered, I'd recommend contacting bellini and giving them feedback re all the faults

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  7. are you sure about those quantities of rice v liquid.....doesnt sound quite right to me, or your rice must have been very hard
    most risottos need around 2.5 times more liquid to rice

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    1. I like my risotto to be 'aldente' rather than saucy, but can understand how others like it a bit more saucy. I think it is a bit of trial and error with this machine and about personal preference. I find it's best that after the 12 minutes you stop the machine and taste the rice, does it need more stock, is it too crunchy - if yes, add more stock and put it on for a few more minutes. I guess that this is easy for people like me who know there way around the kitchen, but might be a bit daunting for people who aren't so good with cooking. Let me know if you cook the Risotto and tell me how you go!

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  8. I made pizza dough last night (from the recipe book - p.22), the machine didn't have a problem at all and the resulting pizza bases were very good, so hopefully bread dough shouldn't be an issue.

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  9. Thanks so much for the risotto recipe. I made it tonight, already eaten and dishes done! I added some sundried tomatoes to it, delicious!!

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  10. My friend tried bread in her Bellini and said it was fantastic so give it a go! I tried creamed rice from the recipe book and it burned on the bottom of the jug and overflowed! I might try it again at 80degrees for longer and see how I go.
    The risotto looks beautiful!! I will try it and let you know how it goes with the kids!!

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  11. I took mine back to Target for a refund because of the base burning. It burnt my custard badly on two occasions (tried it twice just to be sure). It seriously took me nearly an hour to scrub the base the burning was that bad. I was not at all happy with this product. I have been eyeing off a Thermomix for about a year now, and after attending another demo just this afternoon, I purchased one. It is far superior product (or I just got a faulty Bellini, albeit a far more expensive product.

    Anyway, I'm glad you are enjoying your Bellini - the risotto looks lovely!

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    1. That's very disappointing that you had this experience, but good in a way as it helped you make the decision to get a Thermomix! Personally, I'd love a Thermomix, and I know one day (hopefully in the near future I'll have enough money saved to get one)... Good luck with the Thermomix! Feel free to stop by and check my recipes as I'm sure you'll be able to use them in your TM too :)

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    2. I have made pizza dough and dough loaf of bread in my Bellini...all with great success. I have also made soup, ice cream.and stewed fruit.i was wondering which Target the previous blogger returned her thermomix to as I broke my butterfly...due to my stupidity and not having the manual...not the Bellinis stupidity. Bellini were a pleasure to deal with and are going to get me a replacement but it will take a while so my next plan of attack was to hope someone has returned one which I could swap the piece for. I have rung around a lot of targets and no one has had any returns...which I guess is a good thing.... If anyone is planning on returning theirs to a melbourne store could they let me know and I will ring the store and organize a swap. The stores have said that a swap would be possible...if they get a return that is. Thanks everyone on sharing your recipe ideas.

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  12. Tried the creamed rice for the second time, I halved the mixture to stop it boiling over and reduced the heat to 80 from 100degress but it wouldn't cook the rice! After about 50 minutes the rice was a funny consistency from being stirred for too long I think so I just poured it into a container and finished it in the microwave. The bottom of the bowl was also burnt but it didn't affect the flavour of the rice cream surprisingly! Disappointed but will keep trying.

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  13. I made risotto last night and added in half a cup of grated pumpkin to the recipe in the book and used chicken instead of vegetable stock and it tasted amazing!! It coped cooking on 100degrees and it didn't burn the bottom- I stopped the cooking half way through to check, and then just continued it for the last 6 minutes. We then cleaned it up nice and quick and made raspberry sorbet for me and the hubby and banana smoothies for the kids- it was great! I'm glad that you've been really successful with yours, I'll keep checking back to your blog to see what other lovely thing you'll be cooking!

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  14. I still have mine in the box, not quite sure but wanted to get it at the good price. Has anyone made pastry in it yet?

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  15. Hello - Yes I made fabulous pastry the other day and it was great. I used the recipe for Tenina's Lime and raspberry tart and it all worked beautifully in the KM. I too am disliking the annoying catching on the bottom and burning but everything else is fabulous. So quick and convenient when I need it to be.

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