Ingredients

• 150g Onion
• 200g Chestnut Mushrooms
• 120g Canned Foie Gras
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 2 Garlic Cloves
• 600ml Vegetable Stock
• 50g Parmesan Cheese

Tools

• kCook Multi
• Kcook bowl

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. Turn direct prep attachment to position 1
11. Slice onion and chestnut mushrooms into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add garlic clove to the kCook bowl
14. Cook with filler cap removed - 5 min, 98°C, speed 3
15. Then add vegetable stock to the kCook bowl
16. Cook with filler cap removed - 5 min, 98°C, speed 4
17. Then add canned foie gras to the kCook bowl
18. Cook with filler cap removed - 5 min, 98°C, speed 4
19. Fit extra fine grating disc (1) to direct prep attachment
20. Turn direct prep attachment to position 1
21. Grate parmesan cheese into the kCook bowl with direct prep attachment
22. Turn direct prep attachment to position 2
23. Stir with filler cap removed - 30 sec, speed 4
24. Season
25. Serve

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