Breville VTP113 - Page 17

17
Garlic and 3 Cheese Risotto
Serves 4
20g butter
1 tablespoon of olive oil
3 of cloves garlic, nely chopped
1 medium onion, chopped
350g Arborio or Carnaroli rice
200ml of dry white wine
1 litre of vegetable stock
100g gruyere cheese, grated
60g parmesan cheese, grated
2 tablespoons of mascarpone cheese
Freshly ground pepper
1 bunch of fresh chives, snipped
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Add the butter and the olive oil and allow the butter to melt.
Sauté the onion and the garlic for approximately 3-4 minutes until the onion has
softened but not browned.
Stir in the rice and leave it to cook for 1 minute until it becomes glossy. Then add the
wine and keep stirring the rice for about 2 to 3 minutes until it is all absorbed.
Select the RISOTTO setting and stir in the stock. Leave it to cook covered with the
lid.
When your cooker has switched automatically to the WARM mode, stir in the two
grated cheeses and the mascarpone.
Serve with the chopped chives on top and some freshly ground black pepper.
•
•
•
•
•
•
•
•
•
•
•
•
1.
2.
3.
4.
5.
6.