Recipes
Simple Risotto
Serves 4
Ingredients
4 cups chicken stock
1 tablespoon of extra virgin olive oil
1 red onion - finely diced
1 garlic clove - crushed
1 and 1/2 cups Arborio rice
1/2 cup dry white wine
1/3 cup finely grated parmesan cheese
1 Large Portobello mushroom
Method
1. Place all 4 cups of stock along with 1 and 1/2 cups of cold water into a pot and bring it to boil quickly on high heat. Your Everdure ceramic cooktop (CBEE61) comes with an Active Boost feature that will get you maximum heat in minimum time.
2. After coming to the boil reduce to a low heat and simmer until later on when needed.
3. Heat the olive oil in a heavy-based saucepan on medium-high heat (CBEE61 level 7)
4. Once you can feel the heat roughly 20cm from the saucepan surface add the onion and stir for 4 minutes until the onions soften.
5. Add the crushed garlic and rice and cook for 1 minute.
6. Add the white wine and let this mixture now come to the boil to evaporate the alcohol content whilst leaving the sweet flavour. Continue to stir until almost all the liquid has evaporated.
7. Add 1 ladle of the stock mixture from the pot earlier to this rice mixture and then continue to stir until this liquid has been absorbed.
8. Repeat this adding of stock to the mixture 1 ladle at a time and stir until absorbed each time before repeating the process.
9. Once all the stock has been absorbed and the rice is nice and fluffy stir in the grated parmesan.
10. Allow this to then rest for 2 minutes before serving with some extra shaved parmesan over the top.
NOTE: Adding 500g of diced chicken breast at step 4 or simply serving at step 10 with pan-seared prawns gives some added protein.
