Risotto

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.

Difficulty

Low

Time

50 min

Author

Kenwood

Ingredients

Servings

2

Makes

1 risotto

200 g risotto rice, (or 80g per serving)

500 ml chicken stock, or vegetable stock

40 ml dry white wine, optional

25 g butter

Utensils

Flexi beater

Instructions

Step 1

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.

Step 2

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

Step 3

Reduce the temperature to 100ºC, pour in the wine and continue to stir until absorbed. Time: 2 mins | Temperature: 100ºC | Speed: 2

Step 4

Add the stock and set the timer for 18 minutes. Time: 18 mins| Temperature: 100ºC | Speed: 2

Step 6

Serve and season

You can add onion, chicken, prawns, ham, cheese,...