Risotto
| Serves: 2 | Cuisine: Italian | Course: Main | Machine: Cooking machine | Total time (min.): 50 |
Risotto can also be used as a wonderful accompaniment to various dishes, such as white truffle risotto with poached poussin and champagne velouté, saffron risotto with Osso buco alla Milanese, with crayfish quenelles or boudin blanc.
Ingredients
- 200g (or 80g per serving) Risotto rice
- 500ml Stock (Chicken or vegetable)
- 40ml Dry white wine (optional)
- 25g Butter
Tools
- Cooking Chef
- Flexi Beater
Method
- Attach the Flexi Beater and add the butter. Set the temperature to 140ºC and the stirring speed to 1. After 1 minute, the butter should have melted. Time: 1 minute. Temperature: 140ºC | Speed: 1
- Add the risotto rice and cook for 2 minutes maintaining the temperature but adjusting to stirring speed 2. Time: 2 mins | Temperature: 140ºC | Speed: 2
- Reduce the temperature to 100ºC, pour in the wine and continue to stir until absorbed. Time: 2 mins | Temperature: 100ºC | Speed: 2
- Add the stock and set the timer for 18 minutes. Time: 18 mins| Temperature: 100ºC | Speed: 2
- Serve and season
- You can add onion, chicken, prawns, ham, cheese,...
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