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Ingredients
- 100 g/3 1/2 oz risotto rice
- 11/2 spoons olive oil
- 2 spoons white wine
- 500 ml/1 pint chicken stock
- 20 g/1 tablespoon grated Parmesan cheese
- 1 tomato in small pieces (optional)
- 1 sliced onion
- 25 g/1 tablespoon butter (optional)
Details
Servings 2
Adapted from nutritiousanddelicious.co.uk
Preparation
Step 1
Place the rice in the ActiFry with half a tablespoon of olive oil, a pinch of salt and the sliced onion. Warm 2 minutes and quench the rice with the white wine. Let the mixture dissolve for 2 minutes and add the stock. Fry for 10 min and rest for 10 minutes, fry again for 10 minutes.
Add the Parmesan cheese, 1 spoon of olive oil and the tomato (optional). Finally fry another 6 to 8 minutes for a delicious risotto.
A lot can be changed in this last phase. You could add classic butter or butter with herbs for a more creamy effect. The cheese can be replaced by another type of cheese like fresh goat's cheese for example.
*Chef Recommendations:*
Serve with cold smoked eels.
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