Although the combination of ingredients may seem strange to you when reading the title of the recipe, it is a really great combination, Risotto with whiskey with thermomix.
In addition to being wonderful, it is extremely delicious, easy to prepare, I assure you that you will love the combination of textures, aromas and flavors. This recipe calls for whiskey
Risotto with whiskey with thermomix
Persons
4
Preparation time:
18 minutes
Total Time
18 minutes
Kitchen room
English
English
Category:
Rice and potatoes with thermomix
Risotto ingredients with whiskey with thermomix
- 320 grams of carnaroli rice
- 120 peat whiskey
- 250 grams of blue goat cheese
- ½ teaspoon of salt
- ½ teaspoon pepper
Preparation of Risotto with whiskey with thermomix
- To start preparing this exquisite Risotto with whiskey recipe with thermomix,
- Start by toasting the dry rice in a skillet over medium heat.
- 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.
- 5 minutes / Temperature 100° / Speed 1.
- Once the whiskey has evaporated, pour warm water with a little salt and program.
- 2 minutes / Temperature 100°/ Speed 1.
- Add water as it is absorbed into the preparation.
- Meanwhile, cut the blue goat cheese into pieces and reserve.
- 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).
- When the rice is cooked, slightly al dente, add the diced blue goat cheese (reserve a few cheese cubes for last).
- Stir vigorously with a spatula until the risotto has reached a creamy consistency and add the reduced whisky, leaving a tablespoon aside for garnish.
- 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.