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:
- Place the peeled onion (cut it into quarters) in the mixing jug.
- Crush at speed 8, 20 seconds.
- Add the butter and a pinch of olive oil.
- Cook at speed 4, 100 degrees, 6 minutes.
- Carefully incorporate the blade guard.
- Add the clean mushrooms and season with the salt and pepper.
- 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.
- Add the white wine and let it cook at speed 4, 90 degrees, 1 minute so that its alcohol evaporates before adding the rice.
- Add the rice. Season with salt again.
- Cook at SL speed, 100 degrees, 30 seconds.
- Add half the broth and cook at SL speed, 100 degrees, 10 minutes.
- Add the other half of the broth and continue cooking at the same speed and temperature for 10 more minutes.
- Rectify the taste with salt and pepper if necessary.
- 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.
