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Ingredients
400g rice
2 chicken breasts cut in strips
125g green beans
20g olive oil
1 small onion
2 cloves garlic
1 seedless red capsicum
1 chilli pepper
100g dry white wine
980g chicken stock
2 tsp. finely chopped parsley
Salt and black pepper to taste
Preparation
1.
Cut the capsicum for 10 seconds at speed 5-6 and reserve.
2. Prepare the onion and garlic in bowl during 10 seconds at speed 5-6.
3. Put the mixing tool in place and leave the oil to heat during 3 minutes at 70°C and
speed 1-2.
4. Add the mixture of capsicum and the chicken and cook for 5 minutes at 100°C and
speed 1-2.
5. Cook the rice for 2 minutes at 100°C and speed 1-2.
6. Add the chicken stock, salt and pepper and cook for 10 minutes at 100°C and
speed 1.
7. Bring the beans and parsley to the bowl and select 5 minutes, temperature 100°C and
speed 1.
Ingredients
250g mozzarella cheese cut in small cubes
150g liquid cream
350g rice
30g butter
1 small onion
30g Parmesan cheese
100g dry white wine
880g chicken or meat stock
Salt and white pepper to taste
Preparation
1.
Cut the onion in small pieces selecting 10 seconds at speed 5-6.
2. Put the mixing tool in place and add the butter to cook for 3 minutes at 70°C and
speed 1-2.
3. Add the rice and program 1 minute, temperature 100°C and speed 1.
4. Pour the wine and leave to cook for 1 minute at 100°C and speed 1.
5. Add the stock and program for 8 minutes, temperature 100°C and speed 1.
6. Add the liquid cream and cook for 7 minutes at 100°C and speed 1-2.
7. With 4 minutes remaining, before this process is finished add the mozzarella, salt
and pepper.
8. Butter the rice and add the Parmesan cheese for serving.
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