Cooking Risotto by Sensor Cook (S)
•Suitable for cooking many basic risotto recipes and variations.
•Onions and garlic should be
•Follow general directions in chart below for quantities of rice and amounts of stock.
•Always use arborio rice or shortgrain rice.
•Chicken , vegetable, beef or fish stock may be used.
•Stock should be boiling when added to rice otherwise cooking times may be incorrect.
•Cover dish securely with plastic wrap at stage 1.
•During the cooking time the oven will beep and instruct you to REMOVE COVER / STIR. Remove plastic wrap completely from dish. Add remaining stock. There is no need to
•At the end of stage 2 add grated parmesan cheese, stir through and cook for 2 to 4 minutes on P10.
•Standing time may be required at the end to allow risotto to finish cooking.
To Operate (only for
Selct Risotto, then press Start.
BASIC RISOTTO RECIPE
Serves 4
Ingredients: |
|
1 tablespoon | olive oil |
1 | onion, diced |
1 | clove garlic, crushed |
11⁄2 cups | Arborio rice |
4 cups | boiling stock |
1⁄4 cup | grated Parmesan cheese. |
Method
Place oil, onion and garlic in a
Stage 1:
Add rice and 2 cups of boiling stock to dish. Cover dish securely with plastic wrap. Press RISOTTO, then Press START.
Stage 2:
When oven beeps, remove plastic and stir in remaining stock.
Note: other ingredients may be added at this stage. eg. vegetables, cooked meats etc.
Return to oven and press start.
Stage 3:
At the end of cooking time, stir in grated Parmesan cheese and cook on for 2 to 4 minutes or until melted.
Rice, Pasta and
General Quantities For Cooking Risotto
| Pre cook |
| Stage 1 | Stage 2 | Stage 3 | |
|
|
|
|
|
|
|
| P 10 for 1 to 2 min. | Rice |
| Boiling Stock | Boiling Stock | P 10 for 2 to 4 min. |
| (all quantities) |
|
|
|
|
|
2 serves | 1⁄2 onion | 3⁄4 cup |
|
|
|
|
| 1 clove garlic |
| 250ml | 250ml | 2 tablespoons parmesan | |
| 1 tablsp. Oil |
|
|
|
|
|
|
|
|
|
|
|
|
4 serves | 1 onion | 11⁄2 cups |
|
|
| 1⁄4 cup parmesan |
| 2 cloves garlic |
| 500ml | 500ml | ||
| 2 tablsp. Oil |
|
|
|
|
|
|
|
|
|
|
|
|
6 serves | 2 onions | 21⁄4 cups |
|
|
| 1⁄3 cup parmesan |
| 3 cloves garlic |
| 750ml | 750ml | ||
| 3 tablsp. Oil |
|
|
|
|
|
|
|
|
|
|
|
|