Summer Risotto

Summer Risotto

Main Course 

Do not be surprised if there is some liquid left over, the Parmesan will give the risotto a creamy consistency.

  • 5

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 small shallot
  • 1/2 cup olive oil
  • 1 1/2 cups arborio rice
  • 1/3 cup white wine
  • 1 (32 oz) carton chicken broth
  • 1/3 cup fresh basil leaves
  • 2/3 cup shredded Parmesan cheese
  • 1/2 cup sun-dried tomatoes packed in oil, drained
  • 3 Tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preparation

1. Peel and roughly chop the shallot. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 15 seconds. Scrape down the sides of the bowl.

2. Replace the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer program for 3 minutes, without the stopper.

3. Add the rice and relaunch P1 simmer program for 4 minutes. After 3 minutes, add white wine and continue to cook the remaining 1 minute. At the end of the program, pour in the chicken broth and launch the P3 simmer program at 200°F for 25 minutes, with the stopper.

4. At the end of the program, add basil, cheese, sun-dried tomatoes and butter. Season with salt and pepper. Gently mix using a spatula. Extra liquid will be absorbed by the rice.