Sharp R-85ST-A operation manual Ticino risotto Kohlrabi in dill sauce

R-85ST-A_En Ckbk.qxd 7/2/07		2:42 PM Page 49
					Recipes
	Vegetables, Noodles, Rice and Pasta
	Switzerland		Switzerland
	Ticino risotto		Kohlrabi in dill sauce
	Tessiner risotto		Kohlrabi in Dillsauce	(2 servings)

Total cooking time: approx. 20-25 minutes

Utensils required: bowl with lid (2 litres size)

Total cooking time: approx. 101/2-111/2minutes

Utensils required: 2 bowls with lids (1 l. size)

Ingredients

50	g	streaky bacon
2	tbsp	butter or margarine (20 g)

1onion (50 g), finely chopped

200g round-grain (Arborio) rice

400 ml meat stock

70g Brienz cheese, grated (an alternative is grated Emmental cheese)

	pinch of saffron
1	salt & pepper

Preparation

1.Dice the bacon. Spread the butter on the bottom of the bowl. Put in the chopped onion and the bacon, cover and lightly braise.

2-3 min. 900 W

2.Add the rice and meat stock, bring to the boil and allow to simmer.

1.	3-5 min.	900 W
2.	15-17 min.	270 W

Leave the rice to stand for about 2 minutes after cooking.

3. Mix in the cheese and the saffron and taste.

Tip:

Suitable accompaniments are braised chanterelles or button mushrooms and a mixed salad.

Ingredients

400	g	kohlrabi, sliced (approx. 2 heads)
4-5	tbsp	water
2	tbsp	butter or margarine (20 g)
150	ml	cream (crème fraiche)
		salt, pepper, nutmeg & paprika
		a few drops of lemon juice
1		bunch of dill, finely chopped

Preparation

1.Put the kohlrabi with the water in one of the bowls, cover and cook. Stir once during cooking.

9-10 min. 900 W

Drain the liquid.

2.Divide the butter in the other bowl, add the cream and heat uncovered. Do not let it boil!

ca. 11/2 min. 900 W

3.Season the sauce to taste with the salt, spice and lemon juice. Fold in the dill and pour the sauce over the kohlrabi. Leave the kohlrabi to stand for about 2 minutes after cooking.

Tip:

Salsify can be substituted for the kohlrabi.

ENGLISH

GB-45