Ingredients
- 1 onions
- 1 tbs olive oil
- 250 g risotto rice
- 100 ml white wine
- 400 ml vegetable broth
- 20 g butter
- 30 g grated Parmesan
- salt, pepper
Preparation
1. Peel and finely chop the onion and place in pot with the olive oil. Heat the pot on highest level up to the roasting window, switch to a low level, add the rice and sauté briefly. Deglaze with white wine and allow to reduce almost completely.
2. Add vegetable broth and stir. Place Secuquick softline on pot and close it.
3. Heat the pot on highest level up to the soft window, switch to a low level, and cook with time setting “P” in the soft area.
4. At the end of the cooking time, place the pot in the separate inverted lid and let stand for approx. 6 minutes. Then depressurize the pot and remove Secuquick.
5. Stir in butter and Parmesan, season with salt and pepper, and serve immediately.
Tip
- The risotto can be varied with your favorite ingredients as desired: ... after deglazing with the remaining liquid, add frozen peas or spinach, for example. ... or stir in fresh herbs or rocket, cocktail tomatoes or gorgonzola after cooking.
- You can also vary the liquids: in addition to the broth (vegetables or chicken), add some wine (white or red) or a little juice (carrot or beet). The ratio of liquid to rice is always around 500 ml to 250 g. If you like it a little more liquid, add 50-100 ml more.
This recipe has been tested and approved by AMC.
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