Vialone Nano Risotto in the HotMixPRO

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When I borrowed the HotMixPRO, I knew that I wanted to try some things that wouldn’t be possible in the Bellini or the other thermal cookers. One was this fudge recipe, the other was… risotto.

Yes, yes, I know that risotto is the first thing that any Thermomix demonstrator worth their salt will show you. And it’s the first thing that I made in the Bellini. Cooking your first risotto in a thermal cooker makes you think, “damn it, this thing is good”. Instead of standing over a stove for 30 minutes at dinner time, you can play with your kids (or if it’s been a trying day, check Facebook while they watch TV).

But thermal cooker risotto does have its critics. It’s too gluggy, too mushy, too sticky. I always quite liked it – but I’d never successfully made the hard graft stove top version anyway, so didn’t have much to compare it to. Still, when I saw a new way of making risotto, I decided to give it a go in the HotMixPRO. And boy, is it good. The grains stay separate but it’s beautifully creamy and oozy. Make the ‘flavour’ part of the risotto separately (e.g. mushroom, bacon and pea, or roast cherry tomatoes, as pictured) and then stir it into the risotto at the end.

Vialone Nano Risotto in the HotMixPRO for two

  • 200g Vialone Nano rice (n.b. you can get it at speciality delis. It costs a bomb but must be this kind, arborio won’t work)
  • 1 small onion or 1/2 large onion
  • 1 clove garlic
  • 500g hot vegetable stock + an extra 250g
  • 50g butter, cubed
  • 50g good quality Parmesan

(If you want to make this with roast cherry tomatoes, pre-heat the oven to 200C, halve the tomatoes and toss in a baking tray with olive oil and oregano. When the oven is hot, put the tomatoes in and start the recipe at Step 1. The rice and tomatoes will then be ready at the same time).

1. Chop Parmesan into chunks. Put it in the jug. Chop on Sp7 for 15 seconds. Remove from the jug and set aside. Give the jug a quick rinse. n.b. I used pre-grated Parmesan the first time I made this, and it wasn’t nearly as good, so it’s worth getting the good stuff.

2. Add onion and garlic to the jug. Chop on Sp5 for 10 seconds.

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3. Add a good splash of olive oil. Cook on Sp1 PULSE, 100C for 12 min, measuring cup IN.

4. Add 200g rice. Cook on Sp1 PULSE, 100C for 2 min, measuring cup IN.

5. Add the 500g of hot vegetable stock. Cook on Sp0, 90C for 17 min, measuring cup IN. This is the special HotMixPRO bit. It should be cooked without stirring (ie Sp0) for this stage.

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6. Add butter and Parmesan. Mix on Sp1E for 30 seconds.

7. Add vegetables/ meat (e.g. roast tomatoes) and stir in gently. Add a little more hot stock if it is too thick. Serve immediately.

Reminder for Australian residents: You can win a HotMixPRO from Tout Mon Amour. Enter here before Friday 16th August 2013.

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4 comments

  1. Clare

    Great to see this recipe, thanks. I have a Hotmixpro and love it. I find the speed 0 is such an advantage. I also tried sous vide beef in the HotmixPro which was a success.

  2. Mummy Em

    Hiya, stumbled on this recipe while trying to get info on the Hot Mix Pro. I’m really torn between it and the Thermomix (having never experienced either). Would love to hear if you have any thoughts/input??

    • Rosie

      Hi MummyEm, I’d recommend that you see both machines in action. It’s pretty easy to get a thermomix demo, and you can probably organise to see a hotmixpro at the local dealer. TMX has a very string online community, and lots of recipes already developed, on the other hand, the higher temps of the Hotmixpro is a deal breaker for some people. In my opinion they feel quite different to use, so definitely have a play with each machine to see which one you prefer. Good luck, they are both lovely machines so I’m sure you’ll be happy with either 🙂

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