Mushroom risotto with parsley
- Wash the parsley, shake dry, then chop in the blender jug for 8 seconds/speed setting 6. Transfer the chopped parsley to another container and set aside. Chop the Parmesan in the blender for 10 seconds/speed setting 10. Empty this into another container. Clean the mushrooms, place in the blender jug and process using the turbo button/1 second, then empty the container again. Clean and dry the blender jug thoroughly.
- Peel the shallot and garlic cloves, then process in the blender jug using the turbo button/3 seconds. Add 2 tablespoons of butter and brown using the roast button/2 minutes. Add the risotto rice and brown using the roast button/1 minute. Pour in the hot chicken or vegetable stock, then cook using the reverse button/10 minutes/95 °C/speed setting 1, leaving the filler opening open. Wash the thyme, shake dry, then strip off the leaves. Add the mushrooms, parsley and thyme and cook using the reverse button/8 minutes/95 °C/speed setting 1. Season with chilli powder and lemon juice, add the grated Parmesan and remaining butter, and blend using the reverse button/10 seconds/speed setting 3. Season to taste with salt and pepper, then transfer the risotto to plates and serve immediately.
If no children are eating with you, replace 200 ml of the stock with dry white wine.
Bon appétit with Monsieur Cuisine