Ingredients
- 40 g Parmesan cheese, cut into pieces (3 cm)
- 1 shallot (approx. 30 g)
- 1 clove of garlic
- 40 g butterÂ
- 120 g cooked and vacuum-packed chestnuts
- 75 g goat cheese
- 10 g extra virgin olive oilÂ
- 320 g special risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time (see "Tip(s)")
- 60 g dry white wineÂ
- 720 g waterÂ
- 1 cube of chicken, meat or vegetable stock or 1 heaped teaspoon of home-made meat or vegetable stock
- Salt
- 1 sprig of sage
- 2 tbsp. finely chopped hazelnuts
Instructions
- Place the parmesan in the bowl and grate for 10 sec/speed 10. Transfer the grated parmesan to a bowl and set aside.
- Place the shallot and garlic in the bowl and chop for 5 sec/speed 5. Scrape down the sides of the bowl with a spatula.
- Add 20 g of butter and the olive oil, then fry for 3 min/120°C/speed 1.
- Add the risotto rice and fry for 3 min/120°C/reverse gear/speed 1, without the measuring cup.
- Add the white wine and cook for 1 min/100°C/reverse gear/speed 1, without the measuring cup.
- Add the water, stock cube, chestnuts and salt, then scrape the bottom of the bowl with the spatula to loosen the rice if necessary. Cook for 12-13 min/100°C/reverse/speed 1, replacing the measuring cup with the cooking basket on the lid of the bowl to avoid splashing.Â
- Let the risotto stand in the bowl for 1 minute, then transfer it to a dish. Add the grated Parmesan, goat cheese and the remaining 20 g of butter and mix with a spatula.Â
- Wash the sage, shake dry and remove the leaves.
- Arrange the risotto on plates, garnish with the sage and serve sprinkled with hazelnut pieces.
