Parmesan Risotto
A Chef Aly Thermomix reinterpretation of Massimo Bottura-style parmesan risotto: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Massimo Bottura turned risotto into art. This stripped-back parmesan risotto celebrates the cheese — and the Thermomix gets it creamy with no stirring at all.
Ingredients
- 🧅1 onion, halved
- 🧈30 g butter
- 🍚320 g arborio rice
- 🍷100 g white wine
- 💧800 g hot vegetable stock
- 🧀80 g parmesan, grated
- 🧈20 g extra butter
- 🫑Salt and pepper
Thermomix method
- Chop onion 4 sec / speed 5. Add butter and sauté 3 min / 120°C / speed 1.
- Add rice and wine and cook 2 min / 100°C / Reverse / speed 1.
- Add the hot stock. Cook 16 min / 100°C / Reverse / speed 1, MC off and basket on the lid.
- Add parmesan and extra butter. Stir 20 sec / 100°C / Reverse / speed 1. Rest 2 minutes — it should be loose and glossy. Season.
Aly's tips
- Bottura's secret is finishing hard with cheese and butter for a glossy 'mantecatura'.
- Keep it loose — risotto should ripple, not stand up.
Questions
Why use arborio rice?
Its high starch is what makes risotto creamy without any cream.
Is this the original Massimo Bottura recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Massimo Bottura and parmesan risotto; it is not endorsed by or affiliated with the chef.
Can I make this Parmesan Risotto in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.