Classic Risotto

• 300 g ARBORIO RICE
• 50 g WHITE ONION
• 30 ml OLIVE OIL
• 80 ml WHITE WINE
• 900 ml CHICKEN STOCK
• 30 g PARMESAN CHEESE
• 15 g BUTTER
• PINCH OF SALT
• PEPPER

Peel the onion and roughly chop. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s.

Replace the ultrablade knife with the mixer, add the olive oil and launch the P1 slow cook program without the stopper for 3 mins. When it beeps, add the rice and launch the program again for 3 mins.

Add the white wine and set the program for 1 min. At the end of the program, add the chicken stock and launch the slow cook program at 95ºC for 20 mins without the stopper.

At the end of cooking, add the parmesan and butter and gently mix.

Adjust the seasoning and serve immediately.

TIP Garnish the risotto according to taste, using vegetables, spices, herbs, etc.