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31
RISOTTO MILANESE
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
40g butter
1 onion, finely chopped
2 cloves garlic, crushed
350g Aborio or Carnaroli rice
1 cup white wine
4 cups chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
METHOD
SAUTÉ/SEAR setting
1.
Press the SAUTÉ/SEAR button
and then the START/CANCEL button.
Heat removable cooking bowl
for 3 minutes with the lid on.
2.
Remove lid, add oil and half of the
butter, heat for 1 minute or until melted.
3.
Add onion and garlic, cover with
lid, cook for 3–4 minutes, stirring
occasionally, until onion has softened.
4.
Add rice, mix well, cover with lid.
5.
Cook for 2–3 minutes or until rice
is glossy.
6.
Press the START/CANCEL button
to end sauté setting,
7.
Stir in wine, cover and simmer
for 2–3 minutes or until wine
has been absorbed.
8.
Press START/CANCEL button to finish
sauté setting.
RISOTTO setting
9.
Stir in chicken stock, mixing well.
Cover with lid and press the RISOTTO
button and then the START/CANCEL
button.
10.
When it has automatically switched
to the WARM setting, which will take
about 20–30 minutes, remove lid
and stir through remaining butter
and half the parmesan.
Serve immediately topped with parmesan
STARTER RECIPES FROM SAGE
®