300 g ARBORIO RICE
100 ml OLIVE OIL
80 ml WHITE WINE
900 ml CHICKEN STOCK
50 g PARMESAN CHEESE
50 g SUN-DRIED TOMATOES (CHOPPED)
10 BASIL LEAVES
50 g BUTTER
- Peel the shallot and roughly chop. Place in the bowl fitted with the ultrablade knife and mix for 15 s at speed 11.
- Replace the ultrablade knife with the mixer. Add the olive oil and launch the P1 slow cook program for 3 mins, without the stopper.
- Add the rice then launch P1 slow cook program without the stopper for 3 mins, then add the white wine and relaunch for 1 min. At the end of the program, pour in the chicken stock and launch the P3 slow cook program at 95°C for 20 mins and attach the stopper.
- At the end of cooking, add the parmesan cheese, butter and chopped sundried tomatoes and gently mix using a spatula. Adjust the seasoning. Serve immediately garnishing with the basil leaves.
Tips and Tricks
TIP Do not be surprised if there is some liquid left over, the parmesan cheese will give the risotto a creamy consistency.
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