After a lot of trialling I have found a risotto recipe that everyone likes. My partner in particular likes this one and it is full of flavour.
I always use store bought chicken stock and I find that it gives it a real flavour kick. You can vary what you use of course. People rave about thermomade chicken stocks and pastes. I’m yet to try making these myself.
I add asparagus and spinach to this also if I have some in the house for extra veggies. Peas would work well too.
1 litre of liquid chicken stock (or 1 litre of water with 2 tabs veggie stock concentrate added)
Parmesan cheese, for garnishing
Place leek and garlic into bowl. Blitz on speed 9 for 5 secs. Scrape down.
Add bacon and oil and cook at 100 degrees, speed 2 for 5 minutes.
Attach whisk attachment.
Add chicken and cook at 100 degrees, speed 1 for 5 minutes.
Open lid and scrape the chicken off the butterfly and scrape down the bowl.
Add rice and liquid.
Cook at 100 degrees, reverse, speed 1 for 18 minutes.
Serve with parmesan cheese sprinkled on top.
You may know the whisk attachment as a “butterfly attachment”.
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