RECIPE SEARCH
Filter by
Basic risotto
| Preparation : 10 min | Resting : - |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 10 rates |
| Download the recipe : | |
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 |
| 1 | Put the Parmesan into the metal bowl; run the EXPERT programme (without heating) for 30 seconds/speed 15. Set aside. |
| 2 | Peel 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. |
| 3 | Add 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
© Hachette Livre (Marabout) 2016
ADD A COMMENT
Product used
ALL COMMENTS
Silvermoss
Made with leek , 1 tbsp lemon zest, 1 tbsp lemon juice. Brilliant