1Cut shallots in rounds. Cut celery stick in small pieces.
Chop rosemary.
2Set multi cooker to "Riz".
Pour oil and butter into cooker bowl.
3Set multi cooker to "Riz".
Pour oil and butter into cooker bowl.
4Bring shallots and celery to boil for 3 minutes with lid on.
5Pour a ladle of warm chicken stock, stirring rice at the same time. Close lid.
6Let rice absorb stock approx. 2 minutes then add lemon zest and chopped herbs and stir.
7Pour half warm stock on rice, stir and close the lid.
8Cook for approx. 5 to 8 minutes until rice has absorbed stock, then pour in rest of stock, stir and close lid for about ten minutes, then stop cooking (rice should be al dente).
9Now add parmesan, crème fraîche and lemon juice. Add pepper to taste and serve immediately.
Risotto is best served hot.
Risotto with crystallised lemon, rosemary & parmesan
1Cut shallots in rounds. Cut celery stick in small pieces.
Chop rosemary.
2Set multi cooker to "Riz".
Pour oil and butter into cooker bowl.
3Set multi cooker to "Riz".
Pour oil and butter into cooker bowl.
4Bring shallots and celery to boil for 3 minutes with lid on.
5Pour a ladle of warm chicken stock, stirring rice at the same time. Close lid.
6Let rice absorb stock approx. 2 minutes then add lemon zest and chopped herbs and stir.
7Pour half warm stock on rice, stir and close the lid.
8Cook for approx. 5 to 8 minutes until rice has absorbed stock, then pour in rest of stock, stir and close lid for about ten minutes, then stop cooking (rice should be al dente).
9Now add parmesan, crème fraîche and lemon juice. Add pepper to taste and serve immediately.
Risotto is best served hot.
My account
Easy
Less than 1 hour
Side dish
