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Milanese Risotto

Servings: 4 peopleRecipe course:  Main mealTotal time (min.): 40
Milanese Risotto.png Milanese Risotto.png

Tools

Cooking Chef XL

Ingredients

For the risotto:

Olive oil 1 tbsp 
Shallots, finely chopped 80g 
Arborio rice 200g 
Dry white wine 40ml 
Beef stock, hot 500ml 
Salt & pepper, as needed
2 pinches of saffron

To serve:

Fresh asparagus, as required
Parmesan cheese, grated 50g 

Method

 1- Lift the Cooking Chef XL machine head and secure the heat shield.
 2- Attach the mixing bowl to the machine, then fit the stir tool and stir assist clip.
 3- Pour in the oil and set the temperature to 120ºC, stir speed 1 for 2 minutes.
 4- Add the shallots to the bowl and cook at 120ºC, stir speed 1 for 5 minutes to soften.
 5- Weigh in the risotto rice, then reduce the temperature to 110ºC, stir speed 1 for 5 minutes.
 6- Then, pour in the white wine and cook for 2 minutes, at 104 ºC on stir speed
 7- Pour in the beef stock, then add in salt and pepper, to taste, and the saffron.
 8- Adjust the settings to stir speed 2 and cook for 18 minutes (the temperature should still be at 104°C). The risotto will start to soften as it soaks up the white wine and beef stock.
 9- Once the risotto has softened, add the parmesan. Stir together at temperature 90°C, stir speed 1 for 1 minute.
10- Serve with freshly steamed asparagus and parmesan shavings.