Ingredients
- 1 onion
- 2 tbs olive oil
- 250 g risotto rice
- 100 ml white wine
- 500 ml vegetable broth
- 20 g butter
- 30 g grated Parmesan
- salt, pepper
Preparation
1. Peel and finely chop the onion.
2. Add olive oil to the pot along with the onion. Heat the pot on highest level up to the roasting window, switch to a low level.
3. Roast onion a little while stirring. Add rice, also roast a little, then deglaze with wine and boil down a bit while stirring. Add broth and stir, place Secuquick softline on the pot and close it.
4. 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.
5. At the end of the cooking time, place the pot in a separate inverted lid. Leave the pot to depressurize by itself, this takes approx. 8 minutes. Press the yellow steam-venting button afterwards briefly. If there is still steam, press the bottom until the pot is completely depressurized.
6. Remove Secuquick, stir butter and Parmesan into the risotto. Season to taste with salt and pepper.
Tip
- For tasty variations of the basic risotto add a little saffron, chopped rosemary or some soaked and chopped porcini mushrooms along with the rice into the pot.
This recipe has been tested and approved by AMC.
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