User Manual

Pasta and rice 41
RISOTTO:
40 g butter
1 onion, chopped,
approx. 100 g
250 g Arborio rice
12 saffron threads
100 ml white wine
800 ml chicken stock, hot
60 g Parmesan, grated
50 g serrano ham, in fine strips
Pepper
IN ADDITION:
50 g button mushrooms
Salt
Per serving
543 kcal, 51 g carbs, 24 g fat,
26 g protein
PREPARATION
1. Add the butter and onions to the pan and fry at
setting 6 until soft, stirring constantly.
2. Add the rice and continue stirring for
approx. 1 minute.
3. Add the saffron and white wine and cook for another
2 minutes until the wine has boiled down.
4. Add 400 ml hot chicken stock and simmer at setting 2
until the vegetable stock has boiled down.
Stir occasionally.
5. Add the rest of the hot chicken stock and cook until
the vegetable stock has boiled down and is done.
Stir while cooking.
6. Take the pan off the hob. Add grated Parmesan,
strips of ham and pepper and stir well to mix the cheese
with the risotto. Leave to rest for 3 minutes.
7. Slice the button mushrooms.
8. Season the risotto with salt, serve on 4 plates and
garnish with slices of mushroom.