Ingredients

• 75g Onion
• 85g Portobello Mushroom
• 100g Chestnut Mushrooms
• Tarragon as needed
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 2 Garlic Cloves
• 100g White Wine
• 600g Vegetable Stock
• 30g Parmesan Cheese
• 20g Butter

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion, portobello mushroom and chestnut mushrooms into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add risotto rice and garlic clove to the kCook bowl
12. Cook with filler cap removed - 4 min, 98°C, speed 4
13. Then add white wine to the kCook bowl
14. Season
15. Cook with filler cap removed - 2 min, 98°C, speed 4
16. Cook with filler cap removed - 3 min, 98°C, speed 3
17. Then add vegetable stock to the kCook bowl
18. Cook with filler cap removed - 9 min, 98°C, speed 4
19. Fit extra fine grating disc (1) to direct prep attachment
20. Turn direct prep attachment to position 1
21. Grate parmesan cheese into the kCook bowl with direct prep attachment
22. Turn direct prep attachment to position 2
23. Add butter and tarragon to the kCook bowl
24. Stir with filler cap removed - 30 sec, speed 4
25. Serve

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