Mozzarella Risotto
Ingredients
- 250 g mozzarella
- 150 ml cooking cream
- 350 g arborio rice (or any other rice suitable to make risotto)
- 1 onion
- 30 g parmesan
- 900 ml chicken broth
- 100 ml dry white wine
- 30 g butter
- salt
- pepper
Preparation
- Start by putting the peeled onion into the bowl and chop it at speed 6 for about 10 seconds
- Now attach the butterfly tool, add the butter, and program it to 3 minutes, speed 2, 70°C
- Add the rice and set it at 100°C, speed 1, 1 minute. Then add the wine and let it cook for 1 minute at 100°C, speed 1.
- Now set the ThermoCook Pro M at 80°C, speed 1 for 20 minutes, and add the chicken broth slowly. Season with salt and pepper
- Add the liquid cream and set the timer to 7 minutes at 100°C, speed 1.
- Roughly 4 minutes before the program ends add the mozzarella and again season with some salt and pepper.
- Serve the risotto with parmesan cheese on top.
