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Mushroom and parmesan risotto
Serves 4
200g Arborio (risotto) rice
200g button mushrooms
50g grated parmesan cheese
400ml water
1 chicken stock cube
200ml crème fraîche
Salt & pepper
Preparation: 15 min
Cooking: 45-50 min at 100°C
Prepare the mushrooms by removing the stalks
1.
and rinsing gently. Slice in a food processor.
2.
Put the rice and mushrooms in the multi-function
bowl and combine.
Add the salt, pepper, chicken stock cube and
3.
water.
Pour 1 litre water into the water tank and place
4.
the bowl in a steamer basket. Put the lid on and
cook for 45 min at 100°C.
Stir regularly with a spatula.
5.
At the last minute, pour in the crème fraîche and
6.
add the parmesan. Stir and serve hot.
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