Anybody who has attended a demo for the Thermomix will leave desperate to make risotto cooked in the Thermomix one of life’s staples. It is, they say, one of the Thermomix’s greatest triumphs. The reverse and speed-soft setting stirs gently without breaking up the rice grains, and the process is virtually hands-free. Ferron is more old school, but, if you want the job done quickly while enjoying a gin and tonic, then his model is the time saver; and he notes vigorously (everything he does and says is with vigour), please, only a wooden spoon when stirring the rice. We’ve heard of sensitivity to insects and animals, but until now, never grains or pulses.
As our masthead says, this magazine is all about getting the most from your Thermomix, but equally it’s about sthe plus. So here’s the first TMix+ challenge: the Thermomix vs Ferron. Choose your weapons. (We’d love to hear your thoughts: email@example.com.)
This risotto will look a little soupy at the end of the cooking time and the rice may still be firm but don’t worry, it will thicken as it stands. The correct rice is critical—our rice preference for this method is arborio—and the stock must be hot. Butter, parmesan and seasoning are folded through in the final stage, making for an enviably creamy result.