Creamy Mushroom Risotto with Sesame Breadsticks and Parmesan Wafers

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recipe by Alice Balleux - Cheffe au Cook & Coffee

  • Time icon
    Total Time
    4hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1047
based on 8 ratings

This recipe makes the breadsticks and the wafers first to prepare ahead of enjoying your meal of creamy, mushroom risotto. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 3, 2025

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    115 g
  • Shallot icon
    Shallot
    80 g
  • Fresh parsley icon
    Fresh parsley
    20 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Water icon
    Water
    125 g
  • Salt icon
    Salt
    5 g
  • Fresh yeast icon
    Fresh yeast
    10 g
  • Olive oil icon
    Olive oil
    40 g
  • Sesame seeds icon
    Sesame seeds
    1 tablespoon
  • Olive oil icon
    Olive oil
    60 ml
  • Garlic clove icon
    Garlic clove
    2
  • Mushrooms icon
    Mushrooms
    200 g
  • Arborio rice icon
    Arborio rice
    240 g
  • White wine icon
    White wine
    100 ml
  • Chicken stock icon
    Chicken stock
    720 g
  • Salt & pepper icon
    Salt & pepper
    2 pinches
  • Whipping cream icon
    Whipping cream
    200 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large
  • kCook icon Large serving bowl

Step preview

  1. Making the sesame breadsticks:
  2. Attach the Dough Tool
  3. Add all purpose flour, water, salt and fresh yeast to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Knead with splashguard fitted - 4 min, Speed 1
  6. Then add olive oil to the Cooking Chef XL Bowl
  7. Knead with splashguard fitted - 10 min, Speed 1
  8. Prove with splashguard fitted - 40 min, 30°C, Speed OFF
  9. Line a clean baking tray with parchment paper then set aside
  10. Transfer dough to lightly floured surface
  11. Knead lightly
  12. Roll out the dough into a 40 x 24 cm rectangle, 1 cm thick
  13. Cut into pieces 20 cm long and 1.5 cm wide
  14. Twist each piece and place onto the baking tray
  15. Sprinkle with sesame seeds
  16. Cover with kitchen towel
  17. Prove - 2 hr
  18. Pre-heat oven - 250°C
  19. Bake until light golden - 9 min, 250°C
  20. Remove from oven and let cool
  21. Making the parmesan wafers:
  22. Pre-heat oven - 200°C
  23. Line a clean baking tray with parchment paper
  24. Add parmesan cheese to the baking tray
  25. Bake - 10 min, 200°C
  26. Remove from oven and let cool
  27. Making the risotto:
  28. Clean Cooking Chef bowl
  29. Attach the Stir Tool
  30. Add olive oil to the Cooking Chef XL Bowl
  31. Heat with splashguard fitted - 2 min, 180°C, Speed 1
  32. Then add shallot, garlic clove and mushrooms to the Cooking Chef XL Bowl
  33. Cook with splashguard fitted until translucent - 5 min, 180°C, Speed 1
  34. Then add arborio rice to the Cooking Chef XL Bowl
  35. Stir with splashguard fitted - 15 sec, 100°C, Speed 1
  36. Then add white wine to the Cooking Chef XL Bowl
  37. Stir with splashguard fitted - 15 sec, 100°C, Speed 1
  38. Then add chicken stock to the Cooking Chef XL Bowl
  39. Cook with splashguard fitted - 18 min, 100°C, Speed 1
  40. Then add fresh parsley and salt & pepper to the Cooking Chef XL Bowl
  41. Stir with splashguard fitted - 15 sec, 100°C, Speed 1
  42. Transfer content of Cooking Chef XL Bowl to large serving bowl
  43. Clean Cooking Chef bowl
  44. Attach the Whisk
  45. Add whipping cream to the Cooking Chef XL Bowl
  46. Whisk with splashguard fitted - 2 min, Speed 2
  47. Whisk with splashguard fitted until thickened - 1 min, Speed 5
  48. Then add parmesan cheese to the Cooking Chef XL Bowl
  49. Mix with splashguard fitted until combined - 30 sec, Speed 1
  50. Transfer cream to large serving bowl
  51. Fold gently until well combined
  52. Serve
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