Risotto

Cook Book
Cook Book

  • Preparation: 2’
  • Cooking: 30’
  • Total time: 32’

Ingredients

  • 90 g onion, peeled and cut into 4
  • 40 g olive oil
  • 150 g dry white wine
  • 20 g farmhouse butter
  • 80 g parmesan shavings
  • 300g carnaroli rice
  • 500ml vegetable stock

Step 1

Insert the 'MultiBlade' into the bowl. Add the onion. Close the lid. Press Pulse for 5 seconds. Open and scrape down. Replace the 'MultiBlade' with the 'StirAssist'. Add the oil to the bowl. Close the lid but remove the measuring cup. Select STEW P9 and press Start. Step 1 shows on the display. Press Start to confirm.

Step 2

After Step 1: add the rice to the bowl. Close without the measuring cup and press Start to activate step 2.

Step 3

After Step 2: add the white wine. Close again and without the measuring cup and press Start to activate Step 3.

Step 4

After Step 3: add the stock. Close without the measuring cup and press Start to activate Step 4.

Step 5

After Step 4: press cancel to exit keep warm mode. Add the butter and Parmesan. Close the lid. Set the speed to 1 and leave the machine to run for one minute. Stir the contents of the bowl manually if the cheese has not blended into the rice completely. Serve immediately.

TIP

Another option is to add vegetables or jumbo shrimp at step 3 (after Step 2).