Risotto with mushrooms with or without Thermomix

Preparation

1. The first thing we will do is put the Parmesan cheese in the glass, and grate it for 10 seconds at progressive speed 5-10 and once we have it grated, we leave it reserved.

2. Chop the onion for 4 seconds at speed 5 and add the olive oil programming the Thermomix in varoma, speed 1 for 8 minutes. Put the mariosa on the blades and add the chopped mushrooms, and program 5 minutes in varoma and spoon speed. Add the rice after that time along with the juice of a lemon, the pepper, the chicken broth, and program 18 minutes at 100 degrees and spoon speed.

3. It is that simple to prepare the recipe. If you notice that the rice has become a bit hard, let it cook for 3-4 more minutes on the same program. Once the time has passed, we empty the contents of the glass into a fountain, and add the grated Parmesan cheese and butter, stirring everything well until the ingredients are incorporated.

4. In a saucepan add a drizzle of olive oil. Let it heat up and add the finely chopped onion. Once it is golden brown, add the sliced ​​mushrooms and let them cook with the onion for about 8 minutes. After this time, add the rice and let it take on the flavor of the mushrooms and onion, sautéing everything for about 4-5 minutes.

5. Next, we add the lemon juice, the pepper and the chicken broth, and let the rice cook while stirring with the help of a wooden spoon. You will see how after the minutes the rice becomes sweet and sucks up all the broth. We will be stirring over low heat for about 25-30 minutes, until we notice that the rice is plump and ready to eat. At that moment we add the grated Parmesan cheese and the butter, and we stir everything well so that all the ingredients are well integrated.

6. When serving, garnish with a little parsley and a few slices of Parmesan cheese.