Mushroom Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 446
Decorate with herbs such as chopped chives or parsley to give it a fresh and green touch. For lovers of white truffle oil, you can add a few drops. You can also put some slices of parmesan on top of finished dish.
recipe updated 27 Nov 2024
Ingredients
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- Onion
- 2
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- Stock
- 500 g
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- Porcini mushroom
- 200 g
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- Parmesan cheese
- 50 g
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- Oil
- 2 tablespoons
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- Risotto rice
- 200 g
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- Cider
- 100 ml
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- Honey
- 2 teaspoons
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- Butter
- 60 g
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- Salt
- as needed
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- Black pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Stir 1
- Then add onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 5 min, 120°C, Stir 1
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
- Then add cider to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 5 min, 120°C, Stir 1
- Then add stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 18 min, 104°C, Stir 1
- Then add porcini mushroom to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 104°C, Stir 1
- Then add honey, butter, parmesan cheese, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 5 min, 90°C, Stir 1
- Serve