- 1 --- onion, large
- 60 grams Butter
- 300 grams rice, arborio
- 100 grams white wine
- 1 tablespoon TM vegetable stock concentrate
- 900 grams water
- 100 grams parmesan cheese grated
- 100 grams ricotta
- to taste Aged Balsamic Vinegar
Place peeled and quartered onion into thermomix bowl chop for 3 seconds on speed 7
Add 40 g of butter and saute for 2 minutes at 100 deg on speed 1
Add rice and wine and saute for 2 mins 100 deg on speed 1
Add stock and water and cook for 16 minutes 100 deg on speed 1
Pour into thermoserver and stir through rest of butter, half the parmesan cheese and the ricotta
Serve with aged balsamic drizzled over risotto, parmesan cheese sprinkled on top, and pepper.
Accessories you need
I had a dish similar to this at Aqua restaurant in Sydney. Recreating it based on the Naked Risotto recipe.
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