Corn risotto for Thermomix®
gg Parmesan (in chunks)
Ingredients · Servings 2
- 12 slices of bacon
- 50 g Parmesan
- 1 red bell pepper
- 40 g shallot
- 2 cloves of garlic
- 30 g olive oil
- 300 g Risotto-Reis
- 50 g dry white wine
- 650 g poultry stock
- 0.25 tsp salt
- 2 ears of corn
- 40 g Butter
- 2 The Pfeffer Prize
- 0.5 bunch of chives
Method · 15 min
- Preheat oven to 200°C (390°F). Place the bacon strips side by side on a baking sheet lined with parchment paper and bake on the middle rack for 15–20 minutes (200°C/390°F) until crispy. Continue with the recipe during this time.
- Place the Parmesan in the mixing bowl, chop for 10 seconds/speed 10 and transfer to a separate bowl.
- Place the pepperoni, shallots and garlic into the mixing bowl, chop for 5 seconds/speed 5 and push down with the spatula.
- Add olive oil and sauté for 4 minutes/Varoma/speed 1 without the measuring cup.
- Add rice and steam for 1 min./Varoma/reverse/speed 1 without measuring cup.
- Add wine and deglaze without a measuring cup for 1 min./100°C/reverse/level 1.
- Add chicken stock and salt, stir once with the spatula over the bottom of the mixing bowl to loosen the rice, place the simmering basket on the mixing bowl lid instead of the measuring cup as a splash guard and cook for 7 min./100°C/(/level 1).
- Cut the corn kernels from the cob and add them to the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup to prevent splashing and cook for 4 minutes at 100°C on reverse speed 1.
- Let the rice swell in the mixing bowl for 1 minute, transfer to a serving bowl, and stir in the butter and Parmesan with a spatula. Break the bacon into pieces. Sprinkle the risotto with bacon, pepper, and chives, and serve.
shallots (halved)
gg chicken stock (hot)
Corn on the cob (fresh)
gg butter (cold, in pieces)
Bunch of chives (in rolls)
