Friday, 10 February 2012

Ski and Thermomix update from Portes du Soleil


I've just returned from a death run in the fog and snow. It was only -15 °C on the thermometer but with the wind chill factor it felt like -26 °C. My husband suggested we ski down to Grand Paradis to get out of the fog and wind. Well it was far from fun, unless you're into skiing on ice and half blind in fog and snow. After skiing, I needed some comfort food, and luckily there was some pumpkin risotto, left over from last night's dinner, in the fridge. 

I often use this risotto recipe from Antonella Botrugno-Manco. It's a great basic recipe, and the pumpkin can be replaced with asparagus, mushrooms, other vegetables of your choice or seafood .  

Pumpkin risotto
150 g pumpkin
300 g risotto rice    
1 onion  
40 g olive oil
40 g butter  
40 g Parmesan cheese (optional, extra Parmesan cheese if desired)
10 g parsley
75 g dry white wine  
Salt (about 1 tsp, this also depends how much vegetable stock concentrate you add)
700 g vegetable stock (700 g water plus 1 to 2 tsp of vegetable stock concentrate)
freshly grated pepper and extra Parmesan cheese 

  1. Place Parmesan into the TM bowl, chop for 10 seconds, speed 9-10. Transfer to another bowl and set aside.
  2. Place parsley into the TM bowl, chop for 5-8 seconds, speed 5.  Transfer to another bowl and set aside.
  3. Place onion into the TM bowl, chop for 5 seconds, speed 7.  
  4. Add olive oil, sauté for 2 - 3 minutes, 100 ° C, Speed 1. 
  5. Add peeled and chopped pumpkin, sauté other 2 minutes, 100 ° C, Speed 4-5.
  6. Add rice and sauté for 2 minutes, 100 ° C, reverse, Speed 1. 
  7. Add wine and sauté 1 minute, 100 ° C, Speed 2, without measuring cup (MC) in place.
  8. Add water, stock concentrate, salt, cook for 13-15 minutes, reverse, Varoma, Speed 1 (if necessary place the TM sieve/basket on top of the TM lid to avoid splattering).
  9. Add cheese, parsley and butter, mix for 5-10 seconds, reverse,  Speed 2-3.
  10. Taste for seasoning, if desired add extra salt, pepper and cheese.
Transfer the risotto to a thermo-serving dish (I have this one from IKEA, it looks ok and better still it's only 19.95 SFr).

I sat with my risotto in front of a blazing fire. So good........

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