Cooking Chef XL
For the risotto:Olive oil 1 tbsp Shallots, finely chopped 80g Arborio rice 200g Dry white wine 40ml Beef stock, hot 500ml Salt & pepper, as needed2 pinches of saffronTo serve:Fresh asparagus, as requiredParmesan cheese, grated 50g
1- Lift the Cooking Chef XL machine head and secure the heat shield. 2- Attach the mixing bowl to the machine, then fit the stir tool and stir assist clip. 3- Pour in the oil and set the temperature to 120ºC, stir speed 1 for 2 minutes. 4- Add the shallots to the bowl and cook at 120ºC, stir speed 1 for 5 minutes to soften. 5- Weigh in the risotto rice, then reduce the temperature to 110ºC, stir speed 1 for 5 minutes. 6- Then, pour in the white wine and cook for 2 minutes, at 104 ºC on stir speed 7- Pour in the beef stock, then add in salt and pepper, to taste, and the saffron. 8- Adjust the settings to stir speed 2 and cook for 18 minutes (the temperature should still be at 104°C). The risotto will start to soften as it soaks up the white wine and beef stock. 9- Once the risotto has softened, add the parmesan. Stir together at temperature 90°C, stir speed 1 for 1 minute.10- Serve with freshly steamed asparagus and parmesan shavings.