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DUROMATIC® pressure cooker
DUROMATIC® Comfort
HOTPAN® Comfort
DUROTHERM® / HOTPAN®

Recipe

Risotto Milanese with herbs

easy

APPROX. 20 Minutes

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

3046 kJ / 727 kcal (Per person)

Ingredient

  • Carbohydrates 94 g
  • Sugar 4 g
  • Fat 27 g
  • Protein 22 g

Allergens

  • alcohol
  • lactose

Ingredients

  • 2 tbsp olive oil
  • 1 onions chop finely
  • 1 garlic cloves Crush
  • 320 g risotto rice (Carnaroli)
  • 1 pinch saffron powder
  • 1 1/2 dl dry white wine
  • 1 l instant vegetable stock prepare
  • 1 bay leaves
  • 1 cloves
  • 1 rosemary sprigs pluck off the needles and chop finely
  • 1 thyme sprigs pluck off leaves and chop coarsely
  • Sea salt and black pepper Freshly ground
  • 40 g grated parmesan cheese
  • 40 g butter at room temperature
  • 80 g grated parmesan cheese as garnish

Instructions

1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.

2. Add the rice and steam until transparent.

3. Douse with wine and reduce.

4. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

5. Then add saffron powder, bayleaf, clove, rosemary and thyme.

6. Bring to a boil, stirring constantly. Close lid.

7. Close the lid and cook under pressure on setting 2 for 7 minutes.

8. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

9. At the end of the cooking time press lightly on the pressure indicator stem until no more steam escapes.

10. As soon as the cooking time is over, remove the bay leaves and cloves and stir with butter and cheese until creamy. Season with salt and pepper if necessary.

11. If the risotto is too firm, add the rest of the bouillon.

Serving

Arrange on pre-warmed plates.

Serve the remaining grated Parmesan cheese separately.

Origin

Kuhn Rikon

easy

APPROX. 20 Minutes

Enough For

4 persons

Cookware

DUROMATIC® Comfort

Nutritional Value

3046 kJ / 727 kcal (Per person)

Ingredient

  • Carbohydrates 94 g
  • Sugar 4 g
  • Fat 27 g
  • Protein 22 g

Allergens

  • alcohol
  • lactose

Ingredients

  • 2 tbsp olive oil
  • 1 onions chop finely
  • 1 garlic cloves Crush
  • 320 g risotto rice (Carnaroli)
  • 1 pinch saffron powder
  • 1 1/2 dl dry white wine
  • 1 l instant vegetable stock prepare
  • 1 bay leaves
  • 1 cloves
  • 1 rosemary sprigs pluck off the needles and chop finely
  • 1 thyme sprigs pluck off leaves and chop coarsely
  • Sea salt and black pepper Freshly ground
  • 40 g grated parmesan cheese
  • 40 g butter at room temperature
  • 80 g grated parmesan cheese as garnish

Instructions

1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.

2. Add the rice and steam until transparent.

3. Douse with wine and reduce.

4. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

5. Then add saffron powder, bayleaf, clove, rosemary and thyme.

6. Bring to a boil, stirring constantly. Close lid.

7. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

8. As soon as the cooking time is over, remove the bay leaves and cloves and stir with butter and cheese until creamy. Season with salt and pepper if necessary.

9. If the risotto is too firm, add the rest of the bouillon.

Serving

Arrange on pre-warmed plates.

Serve the remaining grated Parmesan cheese separately.

Origin

Kuhn Rikon

easy

APPROX. 40 Minutes

Enough For

4 persons

Cookware

HOTPAN® Comfort

Nutritional Value

3127 kJ / 746 kcal (Per person)

Ingredient

  • Carbohydrates 94 g
  • Sugar 4 g
  • Fat 28 g
  • Protein 25 g

Allergens

  • alcohol
  • lactose

Ingredients

  • 2 tbsp olive oil
  • 1 onions chop finely
  • 1 garlic cloves Crush
  • 320 g risotto rice (Carnaroli)
  • 1 pinch saffron powder
  • 1 1/2 dl dry white wine
  • 1 l instant vegetable stock prepare
  • 1 bay leaves
  • 1 cloves
  • 1 rosemary sprigs pluck off the needles and chop finely
  • 1 thyme sprigs pluck off leaves and chop coarsely
  • Sea salt and black pepper Freshly ground
  • 80 g grated parmesan cheese
  • 2 tbsp butter at room temperature
  • 80 g grated parmesan cheese as garnish

Instructions

1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.

2. Add the rice and steam until transparent.

3. Douse with wine and reduce.

4. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

5. Then add saffron powder, bayleaf, clove, rosemary and thyme.

6. Stir well.

7. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

8. As soon as the cooking time is over, remove the bay leaves and cloves and stir with butter and cheese until creamy. Season with salt and pepper if necessary.

9. If the risotto is too firm, add the rest of the bouillon.

Serving

Arrange on pre-warmed plates.

Serve the remaining grated Parmesan cheese separately.

Origin

Kuhn Rikon

easy

APPROX. 40 Minutes

Enough For

4 persons

Cookware

DUROTHERM® / HOTPAN®

Nutritional Value

3046 kJ / 727 kcal (Per person)

Ingredient

  • Carbohydrates 94 g
  • Sugar 4 g
  • Fat 27 g
  • Protein 22 g

Allergens

  • alcohol
  • lactose

Ingredients

  • 2 tbsp olive oil
  • 1 onions chop finely
  • 1 garlic cloves Crush
  • 320 g risotto rice (Carnaroli)
  • 1 pinch saffron powder
  • 1 1/2 dl dry white wine
  • 1 l instant vegetable stock prepare
  • 1 bay leaves
  • 1 cloves
  • 1 rosemary sprigs pluck off the needles and chop finely
  • 1 thyme sprigs pluck off leaves and chop coarsely
  • Sea salt and black pepper Freshly ground
  • 40 g grated parmesan cheese
  • 40 g butter at room temperature
  • 80 g grated parmesan cheese as garnish

Instructions

1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.

2. Add the rice and steam until transparent.

3. Douse with wine and reduce.

4. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

5. Then add saffron powder, bayleaf, clove, rosemary and thyme.

6. Place the lid on and bring to the boil until steam rises from between the lid and the rim of the pan.

7. Reduce the heat and allow to simmer for 5 minutes.

8. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

9. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and soft cook for approx. 15 minutes.

10. As soon as the cooking time is over, remove the bay leaves and cloves and stir with butter and cheese until creamy. Season with salt and pepper if necessary.

11. If the risotto is too firm, add the rest of the bouillon.

Serving

Arrange on pre-warmed plates.

Serve the remaining grated Parmesan cheese separately.

Origin

Kuhn Rikon

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