Simple risotto / mushroom risotto

Medium 22min 15seg 8

: Cookii 2

Simple risotto / mushroom risotto


80 g parmesan cheese, cut into pieces
60 g shallots
80 g butter
80 g olive oil
640 g risotto rice
120 g white wine
1720 g water
2 vegetable stock cube
1-2 teaspoons of salt


  1. Place the parmesan cheese in the mixing bowl and gate for 13 seconds, on speed 10. Remove and set aside.
  2. Place the shallots in the mixing bowl and mince for 5 seconds, on speed 5. Bring down, with the help of the spatula, what was accumulated on the sides of the mixing bowl.
  3. Add 80 g of butter and the olive oil and braise for 4 minutes, at 120°C, on speed 1.
  4. Add the rice and program 4 minutes, at 100°C, Reverse speed 1, without the measuring cup.
  5. Add the wine and program 1 minute, at 100°C, Reverse speed 1, without the measuring cup.
  6. Add the water, the vegetable stock cube and the salt, stir well with the spatula and cook for 18 minutes, at 100°C, Reverse speed 1, put the cooking basket on the lid, instead of the measuring cup, to avoid cooking spatter.
  7. Remove the risotto, and with the spatula, mix in 20 g of butter as well as the parmesan cheese that was previously set aside. Serve immediately.

Tip: Mushroom Risotto: when you add the olive oil, also add 250 g of fresh mushrooms (cut into quarters) or 50 g of dried mushrooms (hydrated in hot water for 30 minutes, then strained). Continue with the recipe, as indicated.