Ingredients

• 150g Onion
• 30g Parmesan Cheese
• 20g Butter
• 300g Risotto Rice
• 100g White Wine
• 600g Beef Stock
• 1 pinch Saffron Threads
• Fresh Chives as needed
• 60ml Olive Oil

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 - 120°C, speed 3
8. Then add risotto rice to the kCook bowl
9. Cook with filler cap fitted - 4 min, 98°C, speed 4
10. Turn direct prep attachment to position 1
11. Slice onion into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add white wine to the kCook bowl
14. Season
15. Cook - 2 min, 98°C, speed 4
16. Cook with filler cap removed - 3 min, 98°C, speed 3
17. Then add beef stock and saffron threads to the kCook bowl
18. Cook with filler cap fitted - 9 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. Add butter to the kCook bowl
24. Stir with filler cap removed - 30 sec, 62°C, speed 3
25. Serve
26. Garnish with fresh chives to taste

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