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    Generic Masthead


    A truly authentic Italian risotto oozing with flavor.

    Servings 2 persons, Preparation time 5 minutes, Cooking time: 27 minutes
    60-90 minutes
    Main courses


    • 20ml olive oil
    • 1 onion
    • 5 grams of garlic
    • 250 grams of risotto rice
    • 50 grams of parmesan
    • 650 millilitre of vegetable stock
    • 150 millilitre of white wine
    • 10 grams of butter


    • Preheat the HomeCooker for 3 minutes at 175°C.
    • Add the olive oil, finely chopped onions and garlic and fry for 3 minutes at 175°C.
    • When time’s up, add the rice and set the timer to 1 minute at 175°C (after a minute the rice will look slightly translucent).
    • Add the wine and set the timer to 1 minute at 175°C. It will smell fantastic. Any alcohol flavours will evaporate and leave the rice with a tasty essence.
    • Now the wine has cooked into the rice, add the whole stock and a good pinch of salt. Turn down the heat to 130°C and set the timer to 22 minutes. Don’t forget to check the seasoning.
    • Remove from the heat and add the butter and Parmesan. Stir in well. Place a lid on the pan and let it rest for 2 minutes. This is the most important part of making the perfect risotto – it’s when it becomes outrageously creamy and oozy like it should be.
    • Chef’s tip: Place a lid on the pan and allow the risotto to rest for 2 minutes. This is key to making ‘the perfect risotto’, as this is when it gains all that delicious creaminess and ooziness.
    Risotto | Philips
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