This is an authentic Italian-style risotto packed with mushrooms, cheese, and lots of spices. Multo™ by CookingPal® takes away most of the work for this dish - simply place the ingredients as directed into the bowl and let Multo™ stir it all together! This mushroom risotto’s buttery, creamy consistency is sure to make everyone’s mouth water.
How to make mushroom risotto with Multo™ by CookingPal®?
1. Prepare ingredients.
Use the Turbo button on Multo™ to chop ingredients into perfectly small pieces and to grate the Parmesan cheese in just 10 seconds.
2. Sauté ingredients step-by-step.
The heating elements at the bottom of Multo™ allow you to boil, steam, sauté and cook your food - this allows you to sauté the butter and risotto rice one by one.
3. Cook the risotto rice.
With the blade rotating, add broth and the other ingredients, and Multo™ allows you to create a deliciously creamy risotto after 20 minutes without having to do any stirring!
Cooking tips and tricks
This recipe can be made vegan by simply changing a few ingredients. Replace chicken broth with vegetable broth and use vegan Parmesan cheese in place of the regular variety. For adventurous chefs, check out our Smart Kitchen Hub for a recipe on how to make homemade vegan Parmesan cheese!
If this dish is made for children, white wine is a flavorful substitution for the chicken broth. Wine enhances the natural flavors and aromas of this risotto.
As the recipe states, make sure cooking liquid is warm or at least at room temperature before adding it to the bowl. Adding cold liquid can delay the cooking process as vegetables and rice will cook while the broth still needs to warm up, so this could lead to overcooked ingredients before the dish is completed.
Advice for making the best risotto
This recipe calls for less-exotic mushroom varieties, for example white or Swiss Brown/Cremini mushrooms, and are loved for their meaty texture and flavor. However, other types of mushrooms can be used if desired. Exotic wild or Asian mushrooms and dried mushrooms bring a more intense, earthy, and nutty flavor to the dish.
Arborio rice is the best rice to use for risotto recipes. It has a higher amount of starch and thicker consistency, and when mixed with the cooking liquid this rice makes a beautifully creamy meal.
The final verdict on the mushroom risotto - how does it taste?
This creamy mushroom risotto can be made with little preparation and serves a wonderful meal for any occasion. It’s:
Filling
Velvety
Garlicky
Pearly
& Comforting!
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This mushroom risotto is packed with button mushrooms and arborio rice to make the perfect dish for your friends and family.
Ingredients
4 SPRIGS parsley
3 OZ / 90 G Parmesan
9 OZ / 250 G button mushrooms
1 EA shallot
3 CLOVES garlic
2 OZ / 60 G butter
10.5 OZ / 300 G risotto rice (arborio)
32 OZ / 900 ML chicken broth
5 SPRIGS thyme
1 PINCH chili powder
0.5 EA lemon juice
1 TSP salt
1 PINCH black pepper
Directions
Wash the parsley, shake dry. Roughly chop parmesan. Add parmesan and parsley to the mixing bowl and grate for 10 seconds / speed 10. Transfer to a separate bowl.
Clean the mushrooms, add them to the mixing bowl and chop using Turbo button for 2 seconds. Transfer chopped mushrooms to a separate bowl. Clean and dry the mixing bowl.
Peel shallot and garlic cloves. Add them to the mixing bowl and blend using the Turbo button for 3 seconds. Use spatula to scrape down the sides of the bowl.
Add half of the butter and sauté for 2 minutes / 265°F|130°C.
Add the risotto rice and sauté for 1 minute / 250°F|120°C.
Add hot chicken broth. Remove the measuring cup and sauté for 10 minutes / 230°F|110°C.
Wash the thyme, shake dry, then strip off the leaves. Add the mushrooms and thyme to the mixing bowl and sauté again for 10 minutes / 212°F|100°C. Taste the rice.
Season with chili powder and lemon juice. Add grated parmesan and remaining butter and mix for 10 seconds / speed 3 / stir.
Season to taste with salt and pepper. Allow to rest for 10 minutes and serve.
Recipe Note
TIP:
If no children are eating with you, replace the broth with dry white wine.
