Mushroom risotto

Ingredients for 4 personas:

• 1 medium onion
• 100 g. of butter
• Extra virgin olive oil
• 150 g of assorted fresh mushrooms
• Salt, black pepper
• 400 g. rice for risotto (Arborio or Carnaroli)
• 40 g. white wine
• 1 l. chicken broth
• 100 g. grated Parmesan cheese

Optionally:

• Orange peel and cinnamon stick

Preparation:

1. Place the peeled onion (cut it into quarters) in the mixing jug.
2. Crush at speed 8, 20 seconds.
3. Add the butter and a pinch of olive oil.
4. Cook at speed 4, 100 degrees, 6 minutes.
5. Carefully incorporate the blade guard.
6. Add the clean mushrooms and season with the salt and pepper.
7. Optionally season with a very fine grated orange peel (trying not to add the white part of it, which is bitter) and a cinnamon stick.
8. Add the white wine and let it cook at speed 4, 90 degrees, 1 minute so that its alcohol evaporates before adding the rice.
9. Add the rice. Season with salt again.
10. Cook at SL speed, 100 degrees, 30 seconds.
11. Add half the broth and cook at SL speed, 100 degrees, 10 minutes.
12. Add the other half of the broth and continue cooking at the same speed and temperature for 10 more minutes.
13. Rectify the taste with salt and pepper if necessary.
14. Incorporate the grated cheese and stir, at SL speed, 100 degrees, 20 seconds.

Tips:

• Substitute Parmesan for other cheeses to make more original risottos.
• You can grate the pieces of dry cheese you have at home by crushing them at speed 10, 20 seconds.
• You can use dried or frozen mushrooms. In the first case, use only 10% of the weight of the fresh ones.