Dried tomato risotto
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12 rates
Preparation : 20 min
Cooking : 40 min
Total time : 1 h Rest : 0 min
8 people
25 ml of olive oil
30 g of semi-salted butter
1 onion
2 shallots
2 garlic cloves
320 g of Arborio rice
150 g of sun-dried tomatoes
100 ml of white wine
1 vegetable bouillon cube
750 ml of water
1 pinch of pepper
1 tbsp of butter
100 g of pecorino
Associated products
RECIPE STEPS
1
In the metal bowl equipped with the dough hook, install the internal steam basket and pour boiling water up to the middle of the steam basket.
Immerse the sun-dried tomatoes that have been soaked for a good half hour in cold water.
Run the program.
- 150 g of sun-dried tomatoes
Stir-fry
07:00 / Auto / 160°C
2
During this time, cut the onions, shallot and garlic.
- 1 onion
- 2 shallots
- 2 garlic cloves
3
Retrieve the dried tomatoes and drain them. Warm them up before cutting them into pieces. Empty the water from the metal bowl.
4
Add the olive oil, butter, onions, shallot and garlic and run the program.
- 25 ml of olive oil
- 30 g of semi-salted butter
- 1 onion
- 2 shallots
- 2 garlic cloves
Expert
05:00 / 4 / 100°C
5
Add the rice, deglaze with the white wine then restart the program.
- 320 g of Arborio rice
- 100 ml of white wine
Expert
03:00 / 4 / 100°C
6
Add the dried tomatoes, vegetable broth, water and run the program.
- 150 g of sun-dried tomatoes
- 1 vegetable bouillon cube
- 750 ml of water
Simmering
20:00 / 2A / 100°C
7
Add the knob of butter and the Pecorino, mix everything with the silicone spatula then resume cooking for 5 more minutes and serve the risotto immediately.
- 1 tbsp of butter
- 100 g of pecorino
Simmering
05:00 / 2A / 100°C
