Recipe
Risotto with savoy cabbage and button mushrooms
easy
APPROX. 20 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2695 kJ / 643 kcal (Per person)
Ingredients
- Carbohydrates93 g
- Sugar6 g
- Fat19 g
- Protein21 g
Allergens
- alcohol
- lactose
Note
Risotto should have a creamy, thickish consistency, and flow on the plate. If you keep some bouillon back during preparation, this can still be added to the rice before serving if required.
Ingredients
- »2 cups risotto rice (Carnaroli)
- »2 tbsp olive oil
- »1 shallots peel and chop finely
- »1 garlic cloves peel and squeeze
- »6 1/2 tbsp dry white wine
- »3 3/4 cups instant vegetable stock
- »2 tbsp butter at room temperature
- »10 1/2 ounces Savoy cabbage Detach the leaves, wash and cut out coarse leaf veins. Then cut into bite-size pieces
- »7 ounces brown mushrooms cut off dried ends of stems, wash. Then slice coarsely
- »2 bay leaves
- »2 3/4 ounces Grana Padano
Instructions
1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.
2. Add the rice, lightly cook until transparent, douse with the white wine and allow to reduce. Then add ¾ of the bouillon, cabbage, mushrooms and bay leaves. Season with salt and pepper.
3. Bring to the boil while stirring.
4. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
As soon as the cooking time is at an end, stir the butter into the risotto together with some grated cheese. Add the remaining hot bouillon, depending on the consistency.
Season to taste with salt and pepper.
Serve the grated cheese separately.
Origin
Annemarie Wildeisen
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
2695 kJ / 643 kcal (Per person)
Ingredients
- Carbohydrates93 g
- Sugar6 g
- Fat19 g
- Protein21 g
Allergens
- alcohol
- lactose
Note
Risotto should have a creamy, thickish consistency, and flow on the plate. If you keep some bouillon back during preparation, this can still be added to the rice before serving if required.
Ingredients
- »2 cups risotto rice (Carnaroli)
- »2 tbsp olive oil
- »1 shallots peel and chop finely
- »1 garlic cloves peel and squeeze
- »6 1/2 tbsp dry white wine
- »3 3/4 cups instant vegetable stock
- »2 tbsp butter at room temperature
- »10 1/2 ounces Savoy cabbage Detach the leaves, wash and cut out coarse leaf veins. Then cut into bite-size pieces
- »7 ounces brown mushrooms cut off dried ends of stems, wash. Then slice coarsely
- »2 bay leaves
- »2 3/4 ounces Grana Padano
Instructions
1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.
2. Add the rice, lightly cook until transparent, douse with the white wine and allow to reduce. Then add ¾ of the bouillon, cabbage, mushrooms and bay leaves. Season with salt and pepper.
3. Stir well.
4. 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
Serving
As soon as the cooking time is at an end, stir the butter into the risotto together with some grated cheese. Add the remaining hot bouillon, depending on the consistency.
Season to taste with salt and pepper.
Serve the grated cheese separately.
Origin
Annemarie Wildeisen
easy
APPROX. 20 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2695 kJ / 643 kcal (Per person)
Ingredients
- Carbohydrates93 g
- Sugar6 g
- Fat19 g
- Protein21 g
Allergens
- alcohol
- lactose
Note
Risotto should have a creamy, thickish consistency, and flow on the plate. If you keep some bouillon back during preparation, this can still be added to the rice before serving if required.
Ingredients
- »2 cups risotto rice (Carnaroli)
- »2 tbsp olive oil
- »1 shallots peel and chop finely
- »1 garlic cloves peel and squeeze
- »6 1/2 tbsp dry white wine
- »3 3/4 cups instant vegetable stock
- »2 tbsp butter at room temperature
- »10 1/2 ounces Savoy cabbage Detach the leaves, wash and cut out coarse leaf veins. Then cut into bite-size pieces
- »7 ounces brown mushrooms cut off dried ends of stems, wash. Then slice coarsely
- »2 bay leaves
- »2 3/4 ounces Grana Padano
Instructions
1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.
2. Add the rice, lightly cook until transparent, douse with the white wine and allow to reduce. Then add ¾ of the bouillon, cabbage, mushrooms and bay leaves. Season with salt and pepper.
3. Bring to the boil while stirring.
4. Close the lid and cook under pressure on setting 1 for 7 minutes.
5. 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
6. At the end of the cooking time press lightly on the pressure indicator stem until no more steam escapes.
Serving
As soon as the cooking time is at an end, stir the butter into the risotto together with some grated cheese. Add the remaining hot bouillon, depending on the consistency.
Season to taste with salt and pepper.
Serve the grated cheese separately.
Origin
Annemarie Wildeisen
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
2695 kJ / 643 kcal (Per person)
Ingredients
- Carbohydrates93 g
- Sugar6 g
- Fat19 g
- Protein21 g
Allergens
- alcohol
- lactose
Note
Risotto should have a creamy, thickish consistency, and flow on the plate. If you keep some bouillon back during preparation, this can still be added to the rice before serving if required.
Ingredients
- »2 cups risotto rice (Carnaroli)
- »2 tbsp olive oil
- »1 shallots peel and chop finely
- »1 garlic cloves peel and squeeze
- »6 1/2 tbsp dry white wine
- »3 3/4 cups instant vegetable stock
- »2 tbsp butter at room temperature
- »10 1/2 ounces Savoy cabbage Detach the leaves, wash and cut out coarse leaf veins. Then cut into bite-size pieces
- »7 ounces brown mushrooms cut off dried ends of stems, wash. Then slice coarsely
- »2 bay leaves
- »2 3/4 ounces Grana Padano
Instructions
1. Heat the olive oil on medium heat, then sweat the shallots and garlic for 1 minute.
2. Add the rice, lightly cook until transparent, douse with the white wine and allow to reduce. Then add ¾ of the bouillon, cabbage, mushrooms and bay leaves. Season with salt and pepper.
3. Stir well.
4. Place the lid on and heat until a thin plume of steam rises from between the lid and rim of the pan.
5. Reduce the heat and allow to simmer for 5 minutes.
6. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
7. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 15 minutes.
Serving
As soon as the cooking time is at an end, stir the butter into the risotto together with some grated cheese. Add the remaining hot bouillon, depending on the consistency.
Season to taste with salt and pepper.
Serve the grated cheese separately.
Origin
Annemarie Wildeisen