Mastering a risotto can take a while to perfect. Let Multo do all the hard work for you.
Ingredients
2 OZ / 60 G parmesan cheese
4 OZ / 120 G yellow onion (about 1 small)
5 TBSP butter, divided
12.5 OZ / 360 G arborio rice
1 PINCH kosher salt
3 OZ / 90 ML white wine
32 OZ / 960 ML chicken stock
1 EA lemon
Directions
Add parmesan to mixing bowl. Chop for 10 seconds / speed 10. Transfer grated parmesan to a separate bowl and set aside. Clean out mixing bowl thoroughly.
Peel onion and cut in half and add it to the mixing bowl. Chop for 8 seconds / speed 5. Use spatula to scrape down sides of mixing bowl.
Add 1 tablespoon of butter. Cook for 3 minutes / 250°F|110°C / speed 1.
Add arborio rice to the mixing bowl. Cook for 2 minutes / 230°F|120°C / speed 1.
Add white wine and stock to mixing bowl. Cook in sauté mode with the measuring cup inserted for 12 minutes / 230°F|110°C.
Sauté your risotto in sauté mode for 10 minutes / 250°F|120°C without the measuring cup and give a stir with the spatula. Keep cooking the risotto.
Add half the juice of a lemon juice, the remaining butter and grated parmesan to mixing bowl. Let the risotto stand for a few minutes to marry the flavors. Cook for 1 minute / speed 1 / stir.
Enjoy your meal! Make this a complete meal by topping with a simply grilled piece of chicken or fish or served with your favorite vegetables. Adjust the stock to change the flavors.
