Recipe by Janine Babauskis
• 100g Parmesan Cheese, cubed
• 4 porchinni mushrooms (optional)
• 1/2 medium Onion
• 50g Olive Oil
• 200g fresh Mushrooms, sliced (1 lg field and 3 swiss browns)
• 2 dessertspoons of TM Vegetable stock concentrate
• 400g Arborio Rice
• 100g White Wine
• 5g of dried shataki mushrooms pre- soaked in 1MC of water
• 1050g Water
• 1 handful of spinach
Place the Parmesan Cheese into TM bowl. Grate for 10 seconds on speed 9.
Transfer to serving bowl and set aside
Add porcini mushrooms to TM bowl and chop for 12 seconds, speed 8.
Add onion into TM bowl and chop for 3 seconds on speed 7
Add oil and sauté for 2 minutes at 100°C on speed 1
Add rice, fresh mushrooms and wine, sauté with MC off for 2 minutes at 100°C on reverse, speed 1.5. During this time add the stock concentrate.
Add water, dried mushrooms and soaking water and cook for 16 minutes at 100°C on reverse, speed 1.5.
Add spinach to food warmer and pour over the cooked risotto. Seal for 5 minutes, then add half of the cheese and stir through while stirring through the spinach. For those extraordinaire cooks, add truffle oil for a 5 mushroom risotto
Purchase sliced dried shitake mushrooms, add 5g to a glass jar, add 1 MC of water 1 hour or more prior to cooking. Alternatively purchase a bag of whole shitaki and chop up roughly on speed 5 and store in container. Add 5g to glass jar with water following the procedure for sliced shitaki.