Ingredients
40 g Parmesan cheese, cut into pieces (3 cm)
1 shalot (approximately 30 g)
40 g of butter
10 g extra-virgin olive oil
320 g risotto rice
60 g of dry white wine
720 g of water
1 stock cube or one heaped teaspoon of home-made stock paste
Half to 1 teaspoon salt to taste
Preparation
Place the Parmesan cheese into the mixing bowl and grate at 10 seconds speed 10. Transfer into a bowl and set aside.
Place the shallot into the mixing bowl and chop for five seconds at speed five. Scrape down the sides of the mixing bowl with a spatula.
Add 20 g of butter and extra-virgin olive oil and so take three minutes/120° C at speed one.
Add the risotto rice and sauté for three minutes 120° reverse speed one without the measuring cup.
Add the dry white wine and cook for one minute and 200°C reverse speed one.
Add the water, the stock and salt and scrape the bottom of the mixing bowl with a spatula to loosen the rice. Cook for 12 to 13 minutes at hundred degrees C reverse speed one placing the simmering basket instead of the measuring cup into the mixing bowl. Allow the risotto to rest in the mixing bowl for one minute and transferring to a serving bowl. Using a spatula, combine with remaining butter and reserved Parmesan cheese and serve immediately.
Serves four.