Demystifying Steam Oven Cookery

Parmesan & Balsamic Risotto

PARMESAN & BALSAMIC RISOTTO

PARMESAN & BALSAMIC RISOTTO

EQU-ICON-II

EQUIPMENT

  • Frypan
  • Chef’s Knife
  • Grater
  • Wooden Spoon

ING-ICON-II

INGREDIENTS

  • 200gms Arborio Rice
  • 500gms Chicken or Vegetable Stock
  • Olive Oil
  • 50gms Butter
  • 1 Diced Brown Onion
  • Parmesan Cheese
  • Garlic
  • Aged Balsamic Vinegar
  • Basil Tips
  • Salt and Pepper

CWS-0029-4-Risotto

METHOD

Heat a medium size frypan once hot add olive oil and diced onion and cook over medium heat until soft then add rice and toast for a further 2 mins
Place rice into a tray and pour over approx 300mls of stock, cover with foil and place in pre-heated steam oven for 14mins @100 degrees
2 mins prior to the rice being cooked heat a frypan and add a little olive oil and sauté 1 clove of garlic, remove rice from the oven and add required amount to the fry-pan, now add a further 150-200mls of stock and cook over medium heat for a further 4-5 mins
To finish, remove pan from heat, add a small knob of butter, shaved parmesan and check seasoning Plate up and finish with a little drizzle of olive oil, balsamic, basil leaves and a little extra parmesan

HINTS & TIPS

– Par cooked rice can be done 24 hours in advance.
– Never keep any cooked rice longer than 1 day in the fridge.
– Any variations can be added or subtracted to this recipe.

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