Risotto with whiskey with thermomix

Preparation of Risotto with whiskey with thermomix

1. To start preparing this exquisite Risotto with whiskey recipe with thermomix,
2. Start by toasting the dry rice in a skillet over medium heat.
3. Once the grains of rice are toasted, pour them into the Thermomix bowl along with half the peat whiskey measure, without placing the lid on the beaker, program.
4. 5 minutes / Temperature 100° / Speed ​​1.
5. Once the whiskey has evaporated, pour warm water with a little salt and program.
6. 2 minutes / Temperature 100°/ Speed ​​1.
7. Add water as it is absorbed into the preparation.
8. Meanwhile, cut the blue goat cheese into pieces and reserve.
9. On the other hand, in a frying pan or saucepan, prepare a whiskey sauce reduction by pouring in the rest of the whiskey measure and heating for 5 minutes (the liquid will thicken slightly and take on the consistency of a smooth liquor or syrup).
10. When the rice is cooked, slightly al dente, add the diced blue goat cheese (reserve a few cheese cubes for last).
11. Stir vigorously with a spatula until the risotto has reached a creamy consistency and add the reduced whisky, leaving a tablespoon aside for garnish.
12. Pour the peat whiskey risotto into individual plates or on a platter, garnish with a few cubes of blue goat cheese, a few drops of whiskey reduction and a little pepper.