Ingredients

• 2 Fennel Bulbs
• 30g Spring Onion
• 450g Squid
• 4 tablespoons Extra Virgin Olive Oil
• 300g Risotto Rice
• 20g White Wine
• 700g Vegetable Stock
• 1 tablespoon Fresh Parsley
• 1 tablespoon Lemon Zest
• 1 tablespoon 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 extra virgin 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. Turn direct prep attachment to position 1
11. Slice fennel bulb and spring onion into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Cook with filler cap removed - 2 min, 98°C, speed 4
14. Cook with filler cap removed - 3 min, 98°C, speed 3
15. Then add white wine to the kCook bowl
16. Cook with filler cap removed - 3 min, 98°C, speed 3
17. Then add vegetable stock to the kCook bowl
18. Cook with filler cap removed - 10 min, 98°C, speed 4
19. Then add fresh parsley and lemon zest to the kCook bowl
20. Stir with filler cap removed - 30 sec, 60°C, speed 4
21. Season to taste
22. Add olive oil to a clean frying pan
23. Heat in frying pan - medium-high heat
24. Add squid to the frying pan
25. Cook in frying pan until just cooked - approx 1 min 30 sec
26. Serve

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