Ingredients

• 200g (or 80g per serving) Risotto rice 
• 500ml Stock (Chicken or vegetable) 
• 40ml Dry white wine (optional) 
• 25g Butter 

Tools

• Cooking Chef
• Flexi Beater

Method

1. Attach the Flexi Beater and add the butter. Set the temperature to 140ºC and the stirring speed to 1. After 1 minute, the butter should have melted. Time: 1 minute. Temperature: 140ºC | Speed: 1
2. Add the risotto rice and cook for 2 minutes maintaining the temperature but adjusting to stirring speed 2. Time: 2 mins | Temperature: 140ºC | Speed: 2
3. Reduce the temperature to 100ºC, pour in the wine and continue to stir until absorbed. Time: 2 mins | Temperature: 100ºC | Speed: 2
4. Add the stock and set the timer for 18 minutes. Time: 18 mins| Temperature: 100ºC | Speed: 2
5. Serve and season
6. You can add onion, chicken, prawns, ham, cheese,...

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