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Mushroom Risotto with Bellini Super Cook Kitchen Machine

Servings: 4 serves

Ingredients

  • 250 grams Risotto (Arborio) rice
  • 200 grams of Mushroom (sliced) [we used Swiss Brown Mushrooms]
  • 80 grams of Tasty Cheese [or Parmesan Cheese for the traditionalists]
  • 30 grams of Butter
  • 600 ml of Vegetable Stock [or Mushroom Stock if available]
  • 100 ml of White Wine
  • 25 ml of Olive Oil
  • 1 Brown Onion
  • 1 clove of Garlic
  • Salt & Pepper to taste

Instructions

  • Place the onion and garlic into the jar and chop for 8 seconds on speed 5.
  • Add the olive oil and set the Super Cook Kitchen Master on speed 1, 90 degrees Celsius for 3 minutes and fry gently until transparent.
  • Add the risotto rice and saute for 2 minutes, speed 1 at 80 degrees Celsius.
  • Add the white wine and set on speed 1 for 5 seconds.
  • Add the stock and mushrooms and cook for 20 minutes on speed 1 at 90 degrees Celsius.
  • When there is 5 minutes left on the timer, add in the butter and half of the cheese.
  • Season with salt and pepper.
  • When the cooking has finished, the Super Cook Kitchen Master will emit a loud beeping sound*.
  • To serve, simply pour the risotto out onto risotto plates or bowls and sprinkle with the remaining cheese and a drizzle of olive oil.
  • Garnish with fresh herbs (optional). We used fresh purslane and Society Garlic flowers.

Notes

*The beeping is loud enough to wake the dead, but there is a control setting to minimise the volume. We discovered this after a few too many beeps sent the undead to our front door.