|Servings: 4 people||Recipe course: Main meal||Total time (min.): 40|
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 needed
2 pinches of saffron
Fresh asparagus, as required
Parmesan 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.