Ingredients

• 2 Tomatoes
• 75g Shallot
• 1 Green Chili
• 200g Chard
• Fresh Parsley as needed
• 500g Cuttlefish
• 1 Garlic Clove
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 20g White Wine
• 600g Vegetable Stock
• 1 tablespoon Extra Virgin Olive Oil

Tools

• kCook Multi
• Kcook bowl
• Frying pan

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Then add risotto rice to the kCook bowl
9. Cook with filler cap removed - 4 min, 98°C, speed 4
10. Then add tomato and garlic clove to the kCook bowl
11. Turn direct prep attachment to position 1
12. Slice shallot and green chili into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Cook with filler cap removed - 2 min, 98°C, speed 4
15. Cook with filler cap removed - 3 min, 98°C, speed 3
16. Then add white wine and vegetable stock to the kCook bowl
17. Cook with filler cap removed - 6 min, 98°C, speed 4
18. Then add chard to the kCook bowl
19. Cook with filler cap removed - 4 min, 98°C, speed 4
20. Season to taste
21. Add fresh parsley and extra virgin olive oil to the kCook bowl
22. Stir with filler cap removed - 30 sec, 60°C, speed 4
23. Add olive oil to a clean frying pan
24. Heat in frying pan - medium-high heat
25. Add cuttlefish to the frying pan
26. Cook in frying pan until just cooked - approx 1 min 30 sec
27. Serve