simple mushroom risotto

Place parmesan cheese into the TC bowl and grate for 10 sec / speed 9.

Transfer to a bowl and set aside. Clean and dry mixing bowl.

Place onion into the mixing bowl and chop for 3 sec / speed 5. Scrape down the sides of the mixing bowl with the spatula.

Add 40g butter and 40g olive oil.

Saute for 3 min / 120°C / speed 1.

Insert the butterfly tool, and remove the measuring cup. Add 320g risotto rice.

Saute for 1 min / 120°C / reverse speed 2.

Add 60g white wine.

Saute for 2 min / 100°C / reverse speed 2. Scrape bottom of mixing bowl well with spatula to loosen rice.

Add 1-2 tbsp vegetable stock powder, 250g sliced mushrooms and 720g water, scraping the bottom again to loosen the rice.

Cook for 13 min / 100°C / reverse speed 2, lid cap open.

Transfer to a large bowl or dish and using the spatula combine with reserved parmesan. Cover the dish and set aside for a few minutes to thicken.

Serve with a side salad.