Red Wine Risotto – Thermomix

Instructions

1. Place the Parmesan in the bowl and grate for 10 sec/speed 10. Transfer to a container, scraping down the sides of the bowl with a spatula, and set aside.
2. Place the shallots in the bowl and chop for 5 seconds at speed 5. Scrape down the sides of the bowl with the spatula.
3. Add 20 g of butter and the olive oil, then brown for 3 mins 10 sec/120°C/speed 1.
4. Add the risotto rice and sauté for 3 mins 30 sec/120°C/speed 1, without the measuring cup.
5. Add the red wine and cook for 1 min/100°C//speed 1, without the measuring cup.
6. Add the water and stock cube and cook for 12-14 mins/100°C//speed 1, replacing the measuring cup with the cooking basket on the bowl lid to avoid splashing.
7. Leave the risotto to rest in the bowl for 1 minute, then transfer to a dish. Using a spatula, mix in the grated Parmesan and the remaining 40 g butter, then serve immediately.