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Ingredients
- 1 shallot
- 40 g butter
- 40 g extra virgin olive oil
- 320 g risotto rice (e.g. Carnaroli)
- 100 g white wine, dry
- 900 g water
- 1 tbsp stock paste (meat or vegetable)
- 1/2-1 tsp salt
- 2 doses saffron (each 0.1 g)
- 40 g parmesan cheese, grated
Step 1
Place shallot into mixing jar,
S1, 5500RPM 5S;
Step 2
Add 20 g butter and extra virgin olive oil,
S1, 50RPM +/- 120C 1M;
Step 3
Add risotto rice,
S1, RVS 50RPM, 100C 1M;
Step 4
Add dry white wine,
S1, RVS 50RPM, 100C, 1M;
Step 5
Add water, stock paste, salt and saffron
S1, RVS 50RPM 100C 15M; S3
Step 6
Place risotto into a serving bowl, mix with remaining butter and parmesan cheese and serve immediately.
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