Ingredients

• 600g Potato
• 80g Parmigiano Reggiano
• 1 tablespoon Olive Oil
• 150g Risotto Rice
• 300ml Vegetable Stock
• 1kg Water
• 2 Eggs
• 1 pinch Nutmeg
• 4 sprigs Fresh Thyme
• 2 tablespoons Extra Virgin Olive Oil

Tools

• Oven
• kCook Multi
• Kcook bowl
• Round pan - 8 x 2"
• Heatproof bowl
• Colander

Method

1. Fit extra fine grating disc (1) 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 - 120°C, speed 3
8. Then add risotto rice to the kCook bowl
9. Cook with filler cap removed - 4 min, 120°C, speed 3
10. Then add vegetable stock to the kCook bowl
11. Cook with filler cap removed - 14 min, 98°C, speed 4
12. Transfer content of kCook bowl to heatproof bowl carefully
13. Clean kCook bowl
14. Fit stir tool to kCook bowl
15. Add water and potato to the kCook bowl
16. Fit kCook bowl to kCook Multi
17. Attach lid to kCook bowl with filler cap fitted
18. Cook with filler cap fitted - 10 min, 100°C, speed 5
19. Drain content of kCook bowl into colander
20. Clean kCook bowl
21. Fit max blade to kCook bowl
22. Fit kCook bowl to kCook Multi
23. Return potatoes to kCook bowl
24. Attach lid to kCook bowl with filler cap fitted
25. Blend with filler cap fitted - 2 min, speed 12
26. Transfer rice to kCook bowl
27. Add egg, nutmeg and fresh thyme to the kCook bowl
28. Season
29. Turn direct prep attachment to position 1
30. Grate Parmigiano Reggiano into the kCook bowl with direct prep attachment
31. Turn direct prep attachment to position 2
32. Blend with filler cap fitted - 2 min, speed 12
33. Pre-heat oven - 180°C
34. Brush a clean round pan with extra virgin olive oil
35. Spoon content of kCook bowl into round pan
36. Bake - 15 min, 180°C
37. Serve

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