"thermomix" mushroom risotto

Prepare the ingredients: Parmesan cheese cut into pieces; wash and peel tomatoes; wash and peel onions; Clean the mushrooms.

Let soak in hot water dried mushrooms. A hydrous time, drain and cut to the desired size. Discard the water.

Dissolve bouillon concentrate or caluga broth in 800 g of boiling water. Reserve.

In the glass clean, dry, place Parmesan and crush 10sec / vel 10. Remove and reserve.

Without washing the glass, pour oil over 30 g of butter, onion, salt, tomatoes and crush 15sec / vel 8, and then program 7 min / 120 ° C / vel 2.

Insert the butterfly in the blades, add the reserved mushrooms, wine and program 3 min / 120 ° C / turn to the left / vel 1.

Add rice and saute 3 min / 100 ° C / rotation reverse / vel 1.

Finish time, enter the reserved broth and schedule 12 min / 100 ° C / rotation reverse / vel 1.

After cooking, check the time and point. If necessary, program other 1 to 3 min / 100 ° C / rotation reverse / vel 1 (Remember always chooses the shortest time, and if there is still cooking, can add another minute is preferable give another heatstroke. that I was overcooked).

Attention to the cooking time for 4 minutes before the end of the scheduled time, you must add the mushrooms.

After finishing time, add the other 30 g of butter and the grated cheese and stir with spatula.

Garnish with parsley, Parmesan cheese and serve.