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Porcini and Hazelnut Risotto in the Thermomix

Name: Porcini and Hazelnut Risotto in the Thermomix
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 300 g young porcini mushrooms (fresh or frozen, not thawed, sliced); 320 g risotto rice; 50 g hazelnuts (shelled); 60 g Parmesan (or vegan Parmesan for a vegan version); 1 onion; 1 garlic clove; parsley (a few sprigs); 100 g thick crème fraîche (or 50 g butter (or plant-based butter) in pieces); 40 g olive oil; 120 g dry white wine; 1 chicken stock cube (or vegetable stock cube for a vegetarian version); salt; pepper; 750 g water

Shared by CookAdapt · written for Thermomix

Your Thermomix does 25 of 44 min for you

⁦35 min⁩Prep

⁦25 min⁩Cook

4Servings

Per serving · estimated

712 kcal16 g Protein72 g Carbs38 g Fat

No Thermomix? Adapt it to your machine

Servings

Ingredients

Instructions

Thermomix · 6Grate Parmesan · Chop garlic · Chop onion · Sauté onion +2

By hand · 8Set aside Parmesan · Set aside garlic · Prepare porcini mushrooms · Season porcini mushrooms +4

Oven or hob · 17 minToast hazelnuts · Pan-fry porcini mushrooms

Toast hazelnuts

Preheat the oven to 180°C. Once hot, bake 50 g of shelled hazelnuts for 7 min / 180°C, until golden through to the centre. Let cool, then rub them between your hands to remove the little skins.

Stove or oven

180°C · 7 min

Grate Parmesan

Place 60 g of Parmesan in pieces into the mixing bowl and blend for 20 sec / speed 10.

ChopTime00:20Speed10

Set aside Parmesan

Transfer all the grated Parmesan to a bowl and set aside. The Thermomix mixing bowl must be empty.

By hand

Chop garlic

Place 1 garlic clove into the mixing bowl and chop for 5 sec / speed 8.

ChopTime00:05Speed8

Set aside garlic

Remove the chopped garlic from the mixing bowl and set aside. The mixing bowl must be empty.

By hand

Prepare porcini mushrooms

If using fresh porcini mushrooms, brush them, pass them very quickly under water and dry them. Slice the 300 g of porcini mushrooms (frozen: do not thaw).

By hand

Chop onion

Peel 1 onion, cut it in half, place it into the mixing bowl and chop for 4 sec / speed 5.

ChopTime00:04Speed5

Sauté onion

Add 20 g of olive oil and sauté for 3 min / 120°C / speed 1 / reverse. Place the simmering basket on the lid instead of the measuring cup.

SautéTime03:00Temp.120°Speed1Reverse

Brown rice

Add 100 g of sliced porcini mushrooms, 320 g of risotto rice and 120 g of dry white wine, then brown for 5 min / 120°C / simmering speed / reverse. Keep the simmering basket on the lid instead of the measuring cup.

SautéTime05:00Temp.120°Reverse

Cook risotto

Add 1 crumbled chicken stock cube, 750 g of water and 1 tsp of salt. Cook for 17 min / 100°C / simmering speed / reverse. Keep the simmering basket on the lid instead of the measuring cup.

CookTime17:00Temp.100°Reverse

Pan-fry porcini mushrooms

While the risotto is cooking, heat 2 tbsp (20 g) of olive oil in a frying pan, add 200 g of sliced porcini mushrooms and brown them for 10 min until golden.

Stove or oven

10 min

Season porcini mushrooms

At the end of cooking, add the reserved chopped garlic, a few sprigs of chopped parsley, a pinch of salt and a pinch of pepper to the pan.

By hand

Let rest

When the Thermomix has finished, let rest for 2 min without opening, then check the rice is cooked (ignore the liquid texture, which disappears as it cools). If it is undercooked, close the mixing bowl and let rest for another 5 min.

By hand

2 min

Add to the bowl

14.100 g crème fraîche épaisse, 100 g jeunes cèpes, g cèpes, g parmesan
15.100 g jeunes cèpes, 50 g noisette, persil, poivre, g cèpes, g noisettes, g parmesan

Serve

Divide the risotto among plates, top with the remaining porcini mushrooms, sprinkle with Parmesan and scatter with parsley and toasted hazelnuts. Serve immediately.

By hand

Step 2, as written for the Thermomix

ChopTime00:20Speed10

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