simple risotto with the kenwood cooking chef

Takes 30 mins
Serves 2-4 as a starter or main

1 medium onion
4 Tbsp Olive Oil
1 cup risotto rice
50ml dry white wine
500ml hot stock of your choice
30g butter
½ to 1 cup Parmesan cheese

1. Chop the onion in the food processor attachment
2. Attach the flexi beater and the splash guard and set the temperature to 140 degC and speed to stirring 2. Add the oil to the bowl and when hot (allow about two mins) add onions and cook for 2-4 mins
3. Reduce the temp to 95 degC and add rice and cook for 2 mins
4. Pour in wine and cook it until it has been absorbed (about 1 min)
5. Add the stock and increase the stirring speed to setting 1, set the timer to 26 mins (for slightly grainy) or 30 mins for very creamy risotto.
6. After the cooking, add the butter and grated Parmesan cheese stir in with mixer until


Christchurch event, July 2013