Step 1

Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 2

Place eschalot or brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 3

Add butter and extra virgin olive oil and sauté 3 min/120°C/speed 1.

Step 4

Insert butterfly whisk. Add risotto rice and sauté 1 min/120°C//speed 1.5, without measuring cup.

Step 5

Add white wine and sauté 2 min/Varoma//speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.

Step 6

Add Vegetable stock paste, mushrooms and water and scrape bottom of bowl with spatula again to loosen rice. Cook 13 min/100°C//speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 7

Transfer into a thermal serving bowl or other large bowl. Using spatula, combine with reserved Parmesan, cover and set aside for a few minutes to thicken, then serve.