Nico’s Ultimate Thermomix Mushroom & Spinach Risotto – Including Conventional Method
As the cooler autumn weather starts to approach us in Australia, it is time to think about some warming comfort dishes to prepare and enjoy!
This Mushroom & Spinach Risotto recipe takes a little longer to prepare, but is worth the additional time it takes to prepare the intensely flavoured Mushroom Ragout. To save time, prepare the Mushroom Ragout in advance and refrigerate for up to 3 days before using, or freeze for up to 6 months. Then all you need to do is warm it through and stir through the prepared risotto. You can even use it to stir through pasta, top onto polenta, or stir through rice noodles.
I developed this recipe for the Thermomix, as it is perfect for it, but I have also included a Conventional Method below for those of you that don’t have a Thermomix.
Hope you enjoy it! Buon appetito!
- 200 g parmigiano cheese
- 50 g Dried Porcini Mushrooms
- 300 g Boiling water
- 1 red onion, cut into quarters (approx. 100 g)
- 1 fresh red chilli, coarsely chopped
- 2 garlic cloves
- 30 g extra virgin olive oil
- 30 g butter
- 600 g mushrooms, cut into halves or quarters (TM: Will fill bowl to the top, but then reduces down)
- 200 g tomatoes, cut into pieces (3 cm)
- 1 tsp dried chilli flakes, (optional)
- salt, to taste
- Freshly ground black pepper, to taste
- 50 g white wine
- 1 brown onion (red or brown), cut into quarters
- 20 g extra virgin olive oil
- 30 g unsalted butter
- 500 g arborio rice
- 100 g white wine
- Chicken or Vegetable Stock (THERMOMIX METHOD – 1000 ml stock (OR 1000ml of water and 2 tsp stock Paste))
- Chicken or Vegetable Stock (CONVENTIONAL METHOD – 1500ml)
- 100 g frozen peas, defrosted (optional)
- 300 g fresh baby spinach leaves
- Freshly ground black pepper, for serving
- Place a bowl onto mixing bowl lid and weigh dried mushrooms into it. Cover with boiling water and set aside for 10 minutes.
- Place parmigiano cheese into mixing bowl and grate 10 sec/SP 9. Transfer into a bowl and set aside.
- Place onion, fresh chilli and garlic into mixing bowl and chop 5 sec/SP 5.
- Scrape down sides of mixing bowl with spatula. Add oil and butter and cook 10 min/100°C/SP 1.
- Drain soaked mushrooms, reserving soaking liquid. Add drained mushrooms and chop 3 sec/SP 4.
- Add fresh mushrooms, tomatoes, chilli flakes (optional), salt and pepper and cook 10 min/100°C/Reverse/speed stir.
- Add wine and cook 10 min/VAROMA/Reverse/speed stir. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Clean and dry TM bowl to prepare Risotto.
* Use this Mushroom Ragout to stir through pasta or risotto, top onto polenta or stirred through rice noodles. Can be refrigerated for up to 3 days or freeze for up to 6 months. Heat through before using.
- Place onion into mixing bowl and chop 5 sec/speed 5.
- Scrape down sides of mixing bowl with spatula. Add oil and butter and cook 10 min/120°C/speed 2.
- Insert butterfly whisk. Add rice and cook 5 min/VAROMA/Reverse/SP 1.5.
- Add wine and cook 2 min/VAROMA/Reverse/SP 1.5.
- Add 200 g of the reserved mushroom soaking liquid, water and stock (or water and stock paste) and cook 14 min/100°C/Reverse/SP 1.
- Add peas (optional) and continue to cook 5 min/100°C/Reverse/speed stir.
- Place reserved and warmed mushroom ragout into a large mixing/serving dish with spinach. Add risotto and stir gently to combine. Cover with alfoil and let rest for a few minutes while preparing plates. Serve immediately with reserved parmigiano cheese and black pepper.
- Place dried mushrooms into a heatproof bowl. Cover with 300ml boiling water and set aside for 10 minutes. Once softened, drain (but keep soaking liquid) and chop mushrooms. Set aside.
- In a heavy based saucepan, heat oil & butter over high heat until shimmering. Add onion, chilli, tomatoes and garlic, and cook, stirring, until onion is softened and golden, about 6 minutes.
- Stir in fresh and soaked dried mushrooms and cook on medium/high heat, for about 10 minutes, stirring occasionally to prevent sticking on the bottom.
- Increase heat to high and add white wine. Cook until wine has absorbed and sauce thickens.
- Season with salt and pepper. Set aside and keep warm while preparing risotto.
- Bring the stock to a simmer in a saucepan. Have a ladle standing by, and keep the stock simmering throughout the recipe.
- While the stock is simmering, heat oil and butter in another heavy-based saucepan on medium high heat, being careful not to burn the butter. Saute onion
until soft and golden. Stir in the rice, coating all the grains, and continue to saute for 2 minutes to toast the rice.
- Add wine, stirring constantly, and let totally evaporate. Ladle 1/3 cup of the simmering stock into the rice, stirring constantly and scraping the bottom and sides of the pot. As the stock is absorbed, stir in another 1/3 cup of stock. Continue to stir and to adding 1/3 cup at a time whenever the stock has been absorbed.
- When the rice has cooked for 10 minutes (halfway through the addition of stock) add half of porcini mushroom soaking liquid, cooking and scraping the pot until the liquid is absorbed, then add the remaining mushroom liquid and repeat stirring until absorbed.
- After 15 minutes of slow addition and stirring in of the simmering stock, taste the risotto. It should be firm to the bite but tender. If it is too firm, continue adding more stock as above until just tender. In the last 5 minutes of cooking, stir in peas and continue to stir until peas are warmed through.
- Gently stir in Mushroom Ragout and spinach leaves.
- Cover with lid and let rest for a few minutes while preparing plates. Serve immediately with reserved parmigiano cheese and black pepper.