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Ingredients
50g grated Parmesan cheese
200g finely chopped onion
250g mushrooms
350g rice
30g virgin olive oil
700g vegetable stock
10g butter cut in pieces
Salt
Preparation
1.
Cook the onion cut into small pieces and half the amount of mushrooms in the bowl
with oil to cook for 8 minutes at 100°C and speed 1.
2. Put the mixing accessory in place and add the rice to be cooked for 3 minutes at
100°C and speed 1.
3. After this time add the vegetable stock and salt. Select 12 minutes, temperature
100°C and speed 1.
4. With 5 minutes remaining, add the rest of the mushrooms through the continuous
feed tube.
5. Serve the risotto in a buttered dish and sprinkle some Parmesan cheese on top.
Ingredients
1 kilo fresh green beans
400g rice
40g butter
50g olive oil
1 small onion
80g dry white wine
50g bacon cut in dices
80g Parmesan cheese
500g water
1 vegetable stock cube
Salt and pepper to taste
1 bunch parsley
Preparation
1.
Cut the parsley in the bowl during 15 seconds at speed 5 and reserve for later.
2. Put the mixing tool in place and add the green beans with some water enough to
cover them and a pinch of salt. Select 30 minutes, temperature 100°C and speed 1-2.
3. Strain the beans to remove the water.
4. Remove the mixing tool and crush the beans selecting 30 seconds at speed 6-7 and
reserve the creamy mixture.
5. Put the mixing tool in the bowl once again and cut the onion in the bowl during 30
seconds at speed 5.
6. Add half of the butter, the water and bacon to cook during 4 minutes at 100°C and
speed 1-2.
7. Add the rice and program 3 minutes at 100°C and speed 1-2.
8. Put the green mixture to cook in the bowl with water and the vegetable stock for 15
minutes at 100°C and speed 1-2.
9. Butter the rice and add the rest of cheese and parsley on top for serving.
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