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36
PAge heAder.....
RECIPES
RISOTTO MILANESE
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
40g butter
1 onion, finely chopped
2 cloves garlic, crushed
350g Aborio or Canaroli 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 saute 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
saute 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.
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