Basic risotto (TM)

This is Jamie Oliver's basic risotto recipe from his book The Return of the Naked Chef (ISBN 0140292616) adapted for making in a Thermomix

Basic risotto (TM)

Servings:	Serves 6
Calories per serving:	370
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	12th January 2013

Best recipe review Love that I can make this in my Thermy 4/5 It makes cooking this so easy! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 130g Parmesan cheese, cut into 4 or 5 pieces
• 2 medium onions, quartered
• Garlic to taste, peeled
• ½ head of celery, each stick cut into 4
• 60ml olive oil
• 400g arborio rice
• 250ml dry white wine
• 900ml hot vegetable stock
• 70g butter
• Seasoning

Method

1. Grate the Parmesan by dropping it onto the running blades at Speed 8.
2. Tip out and reserve.
3. Add the onions, garlic and celery and process for a few seconds at Speed 4½ until they are finely chopped.
4. Scrape down the sides with the spatula, add the olive oil and sauté for 20-25 minutes/Temp. Varoma/Speed 1/Reverse Blade Direction/Measuring Cup OFF .
5. Add the rice and cook for 3 minutes/Temp. Varoma/Speed 1/Reverse Blade Direction/Measuring Cup OFF.
6. Pour in the wine and cook for 2 minutes.
7. Add the stock and cook for 15-17 minutes/100°/Speed Spoon/Reverse Blade Direction/Measuring Cup ON.
8. Add more water during the last few minutes of cooking time if it looks dry and taste to make sure it is 'al dente'.
9. If it looks too wet, cook with Measuring Cup OFF for the last few minutes.
10. Empty into a serving bowl
11. Add the Parmesan, butter and seasoning and stir with the spatula.
12. Serve immediately

Variations

This is just a basic recipe. You can add other ingredients of your choice to personalise it to you taste.

Chef's notes

Parmesan cheese is quite salty, so do not be heavy handed with the salt.

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