Risotto alla Milanese

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    503
based on 112 ratings

This rich dish, which originates from Milan, is perfect for vegetarians as long as you use vegetarian Parmesan.

recipe updated 9 Jan 2024

Ingredients

  • Onion icon
    Onion
    150 g
  • Parmesan cheese icon
    Parmesan cheese
    30 g
  • Butter icon
    Butter
    20 g
  • Risotto rice icon
    Risotto rice
    300 g
  • White wine icon
    White wine
    100 g
  • Beef stock icon
    Beef stock
    600 g
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Fresh chives icon
    Fresh chives
    as needed
  • Olive oil icon
    Olive oil
    60 ml

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap fitted - 4 min, 98°C, speed 4
  10. Turn direct prep attachment to position 1
  11. Slice onion into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add white wine to the kCook bowl
  14. Season
  15. Cook - 2 min, 98°C, speed 4
  16. Cook with filler cap removed - 3 min, 98°C, speed 3
  17. Then add beef stock and saffron threads to the kCook bowl
  18. Cook with filler cap fitted - 9 min, 98°C, speed 4
  19. Fit extra fine grating disc (1) to direct prep attachment
  20. Turn direct prep attachment to position 1
  21. Grate parmesan cheese into the kCook bowl with direct prep attachment
  22. Turn direct prep attachment to position 2
  23. Add butter to the kCook bowl
  24. Stir with filler cap removed - 30 sec, 62°C, speed 3
  25. Serve
  26. Garnish with fresh chives to taste
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