Sunbeam RC4900, Инструкция/Рецепты

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11
Cheese Filled Risotto Balls Makes about 50
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice
cups)
½ cup basil, finely chopped
½ cup finely grated parmesan cheese
1 egg, lightly beaten
Salt and pepper, to taste
100g mozzarella, cut into 1cm pieces
1 cup dried breadcrumbs
1. Press MENU button to SAUTÉ. Heat oil in
pan.
2. Add onion and garlic and cook for 3
minutes or until soft. Add rice and stir to
coat. Add stock. Stir to combine. Place lid
on pan.
3. Press MENU button to RISOTTO.
When rice cooking is complete, it will
automatically switch to KEEP WARM.
Leave in pan with lid on for 5 minutes to
stand.
4. Stir through basil, cheese and egg. Season
with salt and pepper. Spoon mixture onto a
large baking tray lined with baking paper.
Allow to cool.
5. Using wet hands roll level tablespoons of
risotto into balls, press a piece of cheese
into the centre and roll to enclose. Coat
balls in breadcrumbs
6. Heat oil in a deep fryer to 190°C. Deep fry
balls in batches until golden brown and
heated through.
Tip: you can also shallow fry balls in a fry
pan.
Bacon and Tomato Brekkie Risotto Serves 4-6
2 tablespoons olive oil
1 leek, halved lengthways, finely sliced
175g packet short cut bacon, chopped
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice
cups)
200g punnet cherry or grape tomatoes,
halved
½ cup basil, chopped
½ cup parmesan cheese, grated
Salt and pepper, to taste
1. Press MENU button to SAUTÉ. Heat oil in
pan.
2. Add leek, bacon and garlic and sauté for 5
minutes or until soft. Add rice and stir to
coat. Add stock and cherry tomatoes. Stir
to combine.
3. Place lid on pan. Press MENU button to
RISOTTO. When rice cooking is complete,
it will automatically switch to KEEP
WARM.
4. Stir through basil and cheese. Season with
salt and pepper. Leave in pan with lid on
for 5 minutes to stand.
Risotto Recipes continued