Risotto

INGREDIENTS

• 300g pearl rice
• 10g minced garlic
• 10g onion (chopped)
• 100g m ushrooms
• 15 shrimps

SEASONINGS

• 1 soupspoon olive oil
• 20g butter
• 1400ml clear chicken stock
• 10g parmesan cheese powder
• ½ teaspoon salt
• ½ teaspoon
• 3 soupspoonss

INSTRUCTIONS

1. Set the pot to Stir-Fry mode / 170° / 4 mins. Add 1 soupspoon of olive oil, half of the butter, minced garlic and chopped onion. Stir-fry for 3 mins.Then, add the pearl rice and white wine, and continue stir-frying until the timer stops.
2. Set the pot to Stir-Fry mode / 110° / 30 mins. Add about 200ml of chicken stock and stir well.Gradually add the remaining chicken stock in several portions, each time ensuring the liquid just covers the rice. Repeat this step until the timer stops and the rice turns creamy.
3. In the last 5 mins, add the mushrooms, shrimp, salt and pepper powder. Cook until the shrimps turn orange and the mushrooms become tender.
4. In the last min, add the remaining butter and sprinkle some parmesan cheese powder for seasoning. Stir gently with a spoon.

材料

• 300克 珍珠米
• 10克 蒜末
• 100克 洋葱 （切碎）
• 100克 蘑菇（切片）
• 15只 虾子

调味料

• 1汤匙 橄榄油
• 20克 牛油
• 1400毫升 鸡高汤
• 10克 帕玛森芝士粉
• ½茶匙 盐
• ½茶匙 胡椒粉
• 3汤匙 白葡萄酒

做法

1. 将锅设置为 Stir-Fry 模式 / 170° / 4 分钟。加入 1 汤匙橄榄油、半份奶油、蒜末和洋葱碎，翻炒 3 分钟。接着加入珍珠米和白酒，继续翻炒至计时结束。
2. 将锅设置为 Stir-Fry 模式 / 110° / 30 分钟。加入约 200 毫升鸡高汤，搅拌均匀。分多次逐渐加入剩余的鸡高汤，每次液体需刚好覆盖米饭。重复此步骤，直到计时结束，米饭变得浓稠顺滑。
3. 最后 5 分钟时，加入蘑菇、虾、盐和胡椒粉，煮至虾变橙红、蘑菇变软。
4. 最后 1 分钟时，加入剩余的奶油，并撒上少许帕玛森起司粉调味，用汤匙轻轻搅拌均匀即可。