12
RISOTTO CACIO E PEPE (PECORINO AND BLACK PEPPER)
Preparation time: 10 minutes
Cook time: 17 minutes
Serves: 4-6
(Heat up time: 3-4 minutes / Manual de-pressurizing time: 2-3 minute)
Ingredients:
25g quality salted butter
1 Tbsp extra virgin olive oil
3 French shallots, nely diced
300g / 1 ½ cups Arborio rice
850ml hot chicken or vegetable stock, divided
85g / 1 ½ cups nely grated pecorino or parmesan cheese, extra to serve
lots of cracked black pepper, to taste
Method:
1. Add the butter and oil to the multi cooker pot. Select SAUTE, add the chopped shallots and
cook, stirring occasionally for 5 minutes, or until the shallots are soft and translucent.
2. Add the rice and stir to coat in the oil and shallots. Continue cooking for 2 minutes, until the
rice grains are hot to the touch. Press KEEP WARM/CANCEL.
3. Pour in 750ml of the hot stock and lock the multi cooker lid in place. Select RISOTTO,
ensuring the exhaust valve is in the sealed position. Once preheated, the timer will begin
counting down from 20 minutes.
4. Cook the risotto for 10 minutes, or until the timer displays 10 minutes. Press KEEP WARM/
CANCEL and manually vent the steam using the quick release method. Carefully remove the
lid, stirring in the remaining 100ml of hot stock, the grated cheese and cracked black pepper.
5. Garnish with extra grated cheese and serve the risotto while hot.
TIP: Add chopped Swiss chard to your risotto, serve alongside roasted meat and vegetables, or
with a bitter leaf salad.
To Next Page
Loading...
Need help?
General
