Risotto Recipes
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Risotto and Rice Perfect. We hope you enjoy.
Risotto Milanese | Serves |
Pinch saffron threads |
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1 tablespoon olive oil |
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30g butter |
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2 onions, finely chopped |
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2 cloves garlic, crushed |
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450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice cups)
1½ cup frozen peas, thawed Salt and pepper, to taste Grated parmesan cheese, to serve
1.Soak saffron threads in 1 tablespoon boiling water for 5 minutes.
2.Press MENU button to SAUTÉ. Add oil and butter to pan and heat until melted.
3.Add onion and garlic and cook for 3 minutes or until golden. Add rice and stir to coat. Add stock and saffron. Stir to combine.
4.Press MENU button to RISOTTO. Place lid on pan. When cooking is complete, it will automatically switch to KEEP WARM.
5.Stir in peas. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand. Serve with parmesan cheese.
Mushroom and Thyme Risotto | Serves |
1 tablespoon olive oil |
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1 medium leek, halved lengthways, finely sliced
2 cloves garlic, crushed
50g butter
250g button mushrooms, finely sliced
250g Swiss button mushrooms, finely sliced
450g Arborio rice, rinsed (3 rice cups) 80mls white wine
720mls chicken or vegetable stock (4 rice cups)
2 tablespoons fresh thyme, finely chopped Salt and pepper, to taste
Grated parmesan, to serve
1.Press MENU button to SAUTÉ. Heat oil in pan.
2.Add leek and garlic and cook for 3 minutes or until soft. Add butter and stir until melted. Stir in mushrooms. Cook for 4 minutes or until soft. Add rice and stir to coat. Add wine and stir until liquid is absorbed.
3.Add stock. Stir to combine. Place lid on pan.
4.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.
5.Stir through thyme. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand. Serve with parmesan cheese.
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