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Cheese Risotto

  • Difficulty

    super easy

  • Serves

    2

  • Preparation time

    10min

  • Total time

    32min

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Ingredients

  • Diced parmesan cheese
    50g
  • Chopped onion
    40g
  • Butter
    20g
  • Olive oil
    10g
  • Italian rice
    320g
  • Dry white wine
    60g
  • Soup-stock
    1pc
  • Salt
    1 teaspoon
  • Thyme
    1 stick
  • Parmesan cheese slices
    an appropriate amount

Preparation

  • step 1

    Put 50g diced Parmesan cheese into the main pot

  • step 2

    Put on the measuring cup, grind the materials at 10sec/REV10, and take out ground Parmesan cheese for later use

  • step 3

    Put 40g chopped onion, 20g butter and 10g olive oil into the main pot

  • step 4

    Put on the measuring cup and stir fry the materials at 3min/120°C/B-REV 1

  • step 5

    Add 320g Italian rice

  • step 6

    Without the measuring cup, stir fry the materials at 3min/120°C/B-REV 1

  • step 7

    Add 60g dry white wine

  • step 8

    Without the measuring cup, stir fry the materials at 1min/100°C/B-REV 1

  • step 9

    Add 820g water, 1 pc of soup-stock and a teaspoon of salt. Stir the rice on the bottom of the main pot with a scraper

  • step 10

    Boil the materials at 13min/100°C/B-REV 1 and put the boiled materials into a bowl

  • step 11

    Add 50g Parmesan cheese powder and stir the materials uniformly in the bowl

  • step 12

    Serve the cheese risotto with an appropriate amount of Parmesan cheese slices and an appropriate amount of thyme

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