Risotto – basic preparation

200 ml vegetable bouillon

50 ml white wine

200 g risotto rice

1 shallot

finely chopped

200 ml vegetable bouillon

Some salt

Some pepper

50 g butter

50 g Parmesan

grated

Mix the bouillon and all the ingredients up to and including the salt in an ovenproof dish. Place the dish on a perforated stainless steel tray. Next to it stand a second ovenproof vessel with the vegetable bouillon. Put the tray into the cold cooking space and cook at 100 °C for about 15 minutes using the steam mode. Stir the risotto and continue to cook for about another 15 minutes. Stir about ¾ of the hot vegetable bouillon, the butter and the Parmesan through the risotto. Add as much of the remaining bouillon to the risotto as required to achieve the desired consistency.

Steaming 100 °C for 15 Mins

Stir

Steaming 100 °C for 15 Mins