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Roast Risotto



5 portion(s)

Roast Risotto

  • 40 gram Parmesan cheese, cut into 3cm pieces
  • 30 gram brown onion
  • 50 gram Butter
  • 320 gram arborio rice
  • 60 gram Whit Wine
  • 2 heaped tablespoon Vegetable stock paste
  • 250 gram Mix Vegetables, cut into 2cm pieces
  • 720 gram water
  • 250 gram Cooked Left Over Roast Meat
  • 6
    Preparation 10min
  • 7
  • 8
  • 9

Recipe's preparation

  1. 1. Place Parmesan cheese into a mixing bowl 10sec/speed 10. Transfer into a bowl and set aside.

    2. In a clean and dry bowl place the brown onion and chop 3sec/speed 5. Scrape down the sides.

    3. Add butter 3sec/speed 1

    4. Insert butterfly whisk. Add risotto rice and 1min/120/Counter-clockwise operation speed 1.5 without measuring cup.

    5.Add White Wine 2mins/Varoma/Counter-clockwise operation/speed 1 without measuring cup. Scrape bottom of mixing bowl well with spatual to loosen rice.

    6.Add stock,vegetables and water and Scrape bottom of mixing bowl well with spatual to loosen rice. 8mins/100/Counter-clockwise operation/speed5. Place simmering basket on instead of measuring cup onto the mixing bowl lid.

    7. Place roast that is cut up in small bits. 5mins/100/Counter-clockwise operation/speed 5

    8. Tip into a ThermoServer and combine with reserved Parmesan.

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  • Very nice,however I think you have the speed wrong...

    Submitted by cookingdetails on 30. July 2017 - 20:33.

    Very nice,however I think you have the speed wrong for cooking the rice it should probably be speed 1.5 which is the same as the mushroom risotto in The Basic Cookbook. This is what I cooked mine on and it worked fine. I used mushrooms, thinly sliced carrot and red pepper with the remains of a cooked chicken

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