Mushroom and chestnut risotto
A creamy mushroom and chestnut risotto, prepared in the microwave in the Ultra Pro and finished in the oven.
6 to 8 people
Easy
€€
Approximately 500 kcal per person (estimate)
Preparation
Clean the mushrooms and cut them into thick slices.
In the Ultra Pro 3,5 l, mix the mushrooms, chopped shallots (SuperSonic Chopper Extra), olive oil and thyme leaves. Cook for about 6 minutes at 600 watts, stirring halfway through.
Add the well-rinsed rice (double colander), white wine, water and crumbled stock cubes. Stir, cover and cook for 17 minutes at 600 watts.
Add the cream and chestnuts, then stir gently (kpt silicone spatula).
Finish cooking for 10 minutes in an oven preheated to gas mark 7/8 or 220°C.
Add the diced butter and grated Parmesan (Grate N Store) to the risotto, then stir gently until the butter and Parmesan have melted completely.
Season with salt and pepper, and serve the risotto promptly, topped with a bacon crisp (optional).
Utensils
Ingredients
- Ingredients for 6 to 8 people
- 300 g of chestnut mushrooms or mixed wild mushrooms
- 2 shallots
- Thyme, salt and pepper
- 2 tbsp olive oil
- 400 g of risotto rice (Arborio or Carnaroli)
- 150 ml dry white wine
- 800 ml of water
- 2 chicken stock cubes
- 250 ml full-fat single cream
- 80 g of Parmesan
- 60 g of butter
- 150 g cooked chestnuts
