Ingredients

• 75g Shallot
• 120g Smoked Salmon
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 2 Garlic Cloves
• 600g Fish Stock
• 20g Unsalted Butter
• 2 teaspoons Fresh Basil Leaves

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 shallot 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 4
15. Then add smoked salmon and fish stock to the kCook bowl
16. Cook with filler cap removed - 10 min, 98°C, speed 4
17. Then add unsalted butter to the kCook bowl
18. Season to taste
19. Stir with filler cap removed - 30 sec, 60°C, speed 4
20. Serve
21. Garnish with fresh basil leaves

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