Risotto – basic preparation | Recipe | V-ZUG Ltd.

Risotto – basic preparation

The right technique makes risotto the ideal base for a wide variety of dishes, from classic to creative. And it is really easy to make in the steamer.

Preparation

15 minutes

Cooking time

30 minutes

Portions

4

Combair-Steam SL from 2015

Ingredients

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

Preparation

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

Additional information

Created by

V-ZUG Ltd.

Created on

8/4/25