Creamy Saffron Risotto with Mushroom and Pistachios
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recipe by Mille 1 Ricette https://blog.giallozafferano.it/mille1ricette/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 419
A creamy risotto with autumnal colours and flavours, tasty and suitable for any occasion. User generated recipes have not been re-tested by Kenwood.
Inspired by: https://blog.giallozafferano.it/mille1ricette/recipe updated 15 Nov 2022
Ingredients
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- Shallot
- 30 g
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- Chestnut mushrooms
- 300 g
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- Parmigiano reggiano
- 50 g
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- Pistacchios
- 80 g
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- Extra virgin olive oil
- 20 ml
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- Carnaroli rice
- 300 g
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- Dry white wine
- 40 ml
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- Vegetable stock
- 650 ml
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- Salt
- 1 teaspoon
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- Saffron
- 1 pinch
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- Butter
- 40 g
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit stir tool to kCook bowl
- Add extra virgin olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 110°C, speed 3
- Then add shallot to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 2
- Then add carnaroli rice to the kCook bowl
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add dry white wine to the kCook bowl
- Cook with filler cap removed - 3 min, 98°C, speed 4
- Then add chestnut mushrooms to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 3
- Then add vegetable stock and salt to the kCook bowl
- Cook with filler cap removed - 10 min, 98°C, speed 4
- Then add saffron, butter, Parmigiano Reggiano and pistacchios to the kCook bowl
- Stir with filler cap removed - 2 min, speed 4
- Serve