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Basic risotto

Basic risotto Cook Expert
 

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

Serves 4/6 :
320 g arborio or carnaroli risotto rice
100 g Parmesan, chopped
1 spring onion
1 shallot
1 clove garlic
40 g butter, roughly chopped
2 tbsp olive oil
100 ml white wine
750 ml water
1 cube vegetable stock
salt, pepper
1Put the Parmesan into the metal bowl; run the EXPERT programme (without heating) for 30 seconds/speed 15. Set aside.
2Peel and quarter the spring onion, shallot and garlic (removing the germ* if necessary). Place in the metal bowl and run the EXPERT programme (without heating) for 10 seconds/speed 13. Use a spatula* to scrape the mixture into the centre of the bowl and add the butter and olive oil; restart the EXPERT programme for 3 minutes/speed 2A/100°C.
3Add the rice to the metal bowl; restart the EXPERT programme for 3 minutes/speed 4/100°C. After 1 minute, add the wine through the opening. Add the water, stock cube, salt and pepper; restart for 20 minutes/speed 2A/100°C. If necessary, cook for a few minutes longer. Add the Parmesan through the opening; restart the programme for 2 minutes to mix.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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