If you have a thermal cooking device then you’ll love cooking risotto – it’s so easy.  Just pop everything in, turn on and cook!!  Hey Presto!

But we have also included the traditional method for those of you that don’t have a thermal machine.  It’ll take a bit of extra time but the end result will be worth it.

 

February 20, 2018
  • 5m
  • 30m
  • 35m
  • 1

Ingredients

  • 1 brown onion
  • 2 garlic clove
  • 20 g olive oil
  • 500 g beef (sirloin or porterhouse)
  • 1 carrot
  • 1 zucchini
  • 1/2 red capsicum
  • 1 tbsp. mixed herbs
  • 1 can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tbsp. vegetable stock paste
  • 200 g arborio rice
  • 300 g water or beef bone broth

Instructions

Thermal Cooking Method

  1. Weigh rice in the simmering basket and wash under cold water until the water runs clear. Set aside.
  2. Put peeled garlic cloves and peeled and quartered onion into mixing jug and chop on 3 seconds/speed 5.
  3. By hand chop vegetables into approx four large pieces. Add to mixing jug and dice for 2 seconds/speed 5. We like ours a little chunky but if you prefer it finer, chop for longer.
  4. Add olive oil and cook 3 minutes/100ºC/speed 2.
  5. Insert butterfly and add all other ingredients (including rice). Cook on reverse/18 minutes/100ºC/speed one.
  6. After 18 minutes, taste a piece of rice to see if it's cooked. If it is, pour the risotto into an insulated bowl for 10 mins to set. If not, cook for a further 2 mins at a time, testing between each time. Times vary in cooking this dish as it will depend on how cold the water is and what type of beef is used, however, 18 mins should nearly do it.

Traditional Cooking Method

  1. Using a sieve wash rice under cold water until the water runs clear.
  2. In a large saucepan heat up vegetable stock paste and water (or broth) until hot.
  3. In a large frying pan heat the olive oil over medium-high heat and add finely diced onion and garlic. Cook until translucent.
  4. Add finely diced beef and brown on all sides.
  5. Grate the carrot and zucchini, finely dice the capsicum and cook for a couple of minutes. Add mixed herbs, diced tomatoes and tomato paste stirring to combine.
  6. Add the rinsed rice and stir until the rice is coated well then ladle in approx 1/4 cup of liquid at a time until the rice has absorbed the liquid. Once the rice has absorbed the liquid add more and continue until all the liquid has been added.
  7. If the mixture is getting too dry and the rice is still not cooked (taste test) add more water until the rice is cooked and the mixture is moist.
  8. Serve immediately.

Nutrition

  • 4