I hope you enjoy the food!!!

Saturday, August 20, 2011

A Quick and Easy Risotto Variation

My new Thermomix customers are asking me for recipes that I have made using Thermie that are quick and easy.  So I hope that my regular readers will not be offended if I post a few recipes that are TM specific.

This recipe is just a new slant on the basic risotto, that as we know Thermie is so good at making.  This is just the basic risotto mix with a few additions.

Salmon and Artichoke Risotto
Adapted from EDC - Thermomix Cookbook

Serves 4-6

100g Parmesan Cheese
1 brown onion
2 cloves garlic
25g olive oil
350g arborio rice
100g white wine
2 tbs TM vegetable stock concentrate
1000g water
200g salmon pieces
400g can artichoke hearts, drained, and quartered
100g baby spinach leaves

Place the parmesan cheese in TM bowl and grate for 10 seconds on speed 9.  Set aside.

Place te onion and garlic in the TM bowl and chop for 2 seconds on speed 6.

Add the oil and saute for 2 minutes at 100 degrees on speed 1 (with the MC off).

Insert the butterfly.  Add the rice and wine into the TM bowl and saute for 2 minutes at 100 degrees on Reverse and Speed Soft.

Add the stock concentrate and water and cook for 17 minutes at 100 degrees on Reverse and Speed Soft.

Season with freshly ground black pepper.

In the Thermoserver place the baby spinach, artichoke hearts, half of the parmesan cheese and the salmon pieces.  Top with the risotto mixture.  Allow to rest in the Thermoserver for 10 minutes before serving.

Risottos really are only limited by your imagination.  Try a "Spring" version using baby asparagus, peas and broad beans.  Pumpkin and Basil is another nice variation - simply add the pumpkin cubes into the TM while the rice is cooking - make some pumpkin cubes slightly larger than others, that way some will "melt down" and others will stay whole.  Place the basil leaves in the Thermoserver for the final resting stage.

So Dear Readers do you have a favourite risotto recipe that you make all the time, that you would like to share with us?

No comments:

Post a Comment