BimbyTM6 Risotto with mixed mushrooms.
A classic of Italian cuisine, we cannot attribute it to a specific region, because all over Italy it is prepared with local mushrooms. From chanterelles to porcini to button mushrooms, etc., the most important thing in any case is the preparation, the type of rice, and here I recommend a good Carnaroli, and the broth. For this recipe, I suggest homemade Bimby stock, preferably meat, but vegetable would also be fine.
Thought for you:
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
- Energy 418.23 (Kcal)
- Carbohydrates 59.62 (g) of which sugars 1.56 (g)
- Proteins 10.37 (g)
- Fat 13.81 (g) of which saturated 7.50 (g)of which unsaturated 4.12 (g)
- Fibers 1.85 (g)
- Sodium 263.57 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Diet Recipe Mushroom Risotto Ingredients
- 1.4 oz Parmigiano Reggiano DOP
- 1.1 oz onion
- 1.4 oz butter
- 2 tsp extra virgin olive oil
- 1.5 cups Carnaroli rice
- 1/4 cup white wine
- 1 tsp broth cube
- Half tsp salt
- 7 oz mushrooms (fresh)
- 1.8 oz porcini mushrooms (dried)
- to taste chopped parsley
- 3 1/2 cups water
Diet Recipe Mushroom Risotto
Tools for Diet Recipe Mushroom Risotto
- 1 Knife
Preparation of Bimby Risotto with Mixed Mushrooms
Soak the dried mushrooms in the set-aside water previously warmed.
Clean the fresh ones by removing the lower part and slice them.
Grate the Parmigiano, place it in the bowl, 10 sec, speed 10, gather and set aside in a bowl.
Put the chopped onion in the bowl and chop for 5 seconds at speed 5.
Gather with the spatula and…
Add half of the butter and the oil to the bowl, season for 3 min. at 250°F speed 1 with the basket on top.
Add the rice and toast: 3 min. at 250°F speed 1 without the measuring cup.
Pour the white wine and cook for 1 minute at 212°F speed 1 without the measuring cup.
Retrieve the mushroom water and pour it into the bowl along with the stock cube, salt, and the mushrooms, both fresh and soaked, chopped into pieces.
Stir the bottom with the spatula to move the rice, close the lid and place the basket or suitable tool on top to better evaporate the broth and prevent splashes.
Cook for 12 minutes at 212°F speed 1.
After the time has passed, let the risotto rest in the bowl for 1 minute.
Then put the rice in a risotto dish, add the grated Parmigiano and the remaining 0.7 oz of butter, mix well and serve with a sprinkle of parsley and Parmigiano.
Here is your Bimby Risotto with Mixed Mushrooms ready.
Storage
Bimby Risotto with Mixed Mushrooms.
I recommend eating this dish while it’s still warm, but you can store it in the fridge for up to 2 days.
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Diet Recipe Mushroom Risotto
