Risotto

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Course: Main dishes

Can be made with these products:

Risotto can also be used as a wonderful accompaniment to various dishes, such as white truffle risotto with poached poussin and champagne velouté, saffron risotto with Osso buco alla Milanese, with crayfish quenelles or boudin blanc.

Preparation time:  5 minutes
Cooking time: 20 - 25 minutes
Serves: 2 to 3

Attachment: Flexi Beater

Method: 

  1. Attach the Flexi Beater and add the butter. Set the temperature to 140ºC and the stirring speed to 1. After 1 minute, the butter should have melted.Time: 1 minute. Temperature: 140ºC | Speed: 1
  2. Add the risotto rice and cook for 2 minutes maintaning the temperature but adjusting to stirring speed 2. Time: 2 mins | Temperature: 140ºC | Speed: 2
  3. Reduce the temperature to 100ºC, pour in the wine and continue to stir until absorbed. Time: 2 mins | Temperature: 100ºC | Speed: 2
  4. Add the stock and set the timer for 18 minutes. Time: 18 mins| Temperature: 100ºC | Speed: 2
  5. Serve and season
  6. You can add onion, chicken, prawns, ham, cheese,...

For more information see the chapter " Basic Recipes" on the DVD provided

Ingredients

Risotto rice 200g (or 80g per serving)
Stock (Chicken or vegetable) 500ml
Dry white wine (optional) 40ml
Butter 25g

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