Mushroom Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 443
A simple and delicious mushroom risotto, relax and let the kCook Multi do the stirring for you.
recipe updated Mar 16, 2024
Ingredients
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- Onion
- 75 g
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- Portobello mushroom
- 85 g
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- Chestnut mushrooms
- 100 g
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- Tarragon
- as needed
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- Olive oil
- 2 tablespoons
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- Risotto rice
- 300 g
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- Garlic clove
- 2
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- White wine
- 100 g
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- Vegetable stock
- 600 g
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- Parmesan cheese
- 30 g
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- Butter
- 20 g
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion, portobello mushroom and chestnut mushrooms into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add risotto rice and garlic clove to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 4
- Then add white wine to the kCook bowl
- Season
- Cook with filler cap removed - 2 min, 98°C, speed 4
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add vegetable stock to the kCook bowl
- Cook with filler cap removed - 9 min, 98°C, speed 4
- Fit extra fine grating disc (1) to direct prep attachment
- Turn direct prep attachment to position 1
- Grate parmesan cheese into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add butter and tarragon to the kCook bowl
- Stir with filler cap removed - 30 sec, speed 4
- Serve