Recipe preparation
- 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
Easy
Less than 1 hour
Side dish
Réalisé avec Crea Cook +
Ingredients
- 20 g butter
- 10 cl olive oil
- 300 g Arborio rice
- 1 l warm chicken stock
- 2 shallots
- 1 celery stick
- 2 rosemary sticks
- Juice and zest of 1 lemon
- 4 tbsp. thick crème fraîche
- 4 tbsp. grated parmesan
Recipe preparation
- 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.