24
RISOTTO
Sweet Vanilla Risotto
3 tablespoons butter
1 tablespoon vanilla bean paste, opened and
seeds removed
325g Arborio rice
1 wineglass of sweet white wine
750ml full fat milk, warmed
100g white chocolate, finely chopped
1. Set the appliance to SAUTÉ with stir arm
ON. Once heated melt 2 tablespoons of
butter.
2. Add rice, sugar and vanilla bean seeds.
Allow rice to cook for 1 min before adding
wine and allow to cook until the wine has
almost been absorbed, approximately 5
mins.
3. Add milk, put the lid on and change
the setting to RISOTTO. Allow to cook
until rice is soft but still hold its shape,
approximately 30 mins.
4. Turn the appliance off, and fold through
the remaining 1 tablespoon of butter and
white chocolate. Allow to sit for a couple of
mins before serving.
Lovely served with grilled stonefruit or berries.
Basic Risotto
1 litre stock (chicken, fish or vegetable),
warmed
2 tablespoons olive oil
25g butter
1 large onion, finely diced
2 cloves garlic, finely sliced
2 sticks of celery, peeled and finely diced
400g Arborio rice
250ml of dry white wine
70g butter
115g parmesan cheese, freshly grated
Sea salt
Freshly ground black pepper
1. Set the appliance to SAUTÉ with stir arm
ON. Once heated add olive oil and butter
to the pot. Add onion, garlic and celery and
allow to cook until soft and translucent.
2. Add rice and allow to fry for 1 min until it
looks slightly translucent.
3. Add wine and allow to cook into the rice.
When the wine is almost absorbed, change
the setting to RISOTTO.
4. Add heated stock, cover with the lid and
allow to cook for approximately 30 mins.
The rice should be soft with a slight bite.
5. Turn the appliance off and fold in butter
and parmesan, adjust seasoning. Allow to
sit for a few mins before serving.
Recipes continued
Содержание MU3000
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