Ingredients
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1 tablespoon Olive Oil
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1 Onion
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2 Garlic
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4 slices of Bacon
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10 Mushrooms
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lb 2 oz (500 g) Chicken
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⅔ cup (150 ml) White Wine
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1⅔ cups (300 g) Arborio Rice
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1 Vegetable Broth
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1 tablespoon freshly chopped Thyme
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1 tablespoon Butter
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grated Pecorino Chees
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freshly ground Black Pepper
Directions
A very comforting meal achieved with minimal effort. The multi-cooker means there is no need to stand over the hob stirring constantly to create the perfect risotto.
Steps
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1
Done
|
Press the Sauté button on the multi-cooker and add the oil. When hot, add the onion, garlic, bacon, mushrooms and chicken and sauté for about 3 minutes. Add the wine to the pot to deglaze. After a couple more minutes, stir in the rice, stock cube or paste, thyme and 600 ml/2½ cups water and stir really well. |
|
2
Done
|
Secure the lid in place and set to Rice for 12 minutes. At the end of cooking, use the QPR method. Stir the risotto well to develop the creamy texture, then stir in the butter. Leave to stand for 3 minutes, then serve topped with Parmesan and freshly ground black pepper. |
