How to Make Mushroom Risotto (Using an Optimum Thermocook)

This recipe is from my Optimum Thermocook cooking demo livestream on the Froothie Facebook and YouTube pages on 24 July 2017 – 

Mushroom Risotto

Ingredients –

300g arborio rice

5 cloves garlic, peeled

1 brown onion, peeled and quartered

60g parmesan cheese, cut into 3cm pieces

2 Tbsp white wine

50g butter

1 Tbsp vegetable stock granules or stock cube

800ml water

250g mushrooms, sliced

Method –

1. Grate parmesan cheese on Speed 10 for 12 seconds. Remove and scrape jug clean.
2. Mince garlic on Speed 8 for 2 seconds. Add onion and chop on Speed 7 for 2 seconds.
3. Scrape down the sides with spatula.
4. Add butter and cook for 1 minute | Speed 1 | Temp 100C – with lid off
5. Add white wine and cook for 1 minute | Speed 1 | Temp 100C – with lid off
6. Insert Butterfly Attachment. Add rice, water, mushrooms and stock granules.
7. Cook for 18 minutes | Speed 1 | Temp 100C | Heat Intensity 8 – with cap off for half that period, and on for the remainder.
8. Rest with lid and cap on or transfer into an insulated server (covered) for 15 minutes.
9. Remove and serve with grated parmesan cheese.

Visit www.prestigehomeappliances.com.au for more information about the Optimum Thermocook