Mushroom and Rosette Risotto
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recipe by Prysca Dreamerse
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 632
A quick and tasty Risotto with a crunchy twist. Rosette is a cured saucisson or French pork sausage made from leg of pork, with the skin covered in black pepper, and usually served in chunky slices. User generated recipes have not been re-tested by Kenwood.
recipe updated Dec 30, 2021
Ingredients
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- Rosette de lyon sausage
- 30 g
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- Garlic clove
- 2
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- Rosette de lyon sausage
- 70 g
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- Onion
- 1
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- Chicken stock
- 700 g
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- Fresh thyme
- 2 tablespoons
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 400 g
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- White wine
- 4 tablespoons
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- Mushrooms
- 300 g
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- Parmesan cheese
- 70 g
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- Salt & pepper
- as needed
Tools
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Paper towels
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kCook Multi
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Kcook bowl
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Serving plate
Step preview
- Prepare a clean serving plate with paper towels
- Fit stir tool to kCook bowl
- Add rosette de lyon sausage to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 9 min, 180°C, speed 5
- Transfer content of kCook bowl to serving plate then set aside
- Clean kCook bowl
- Fit stir tool to kCook bowl
- Add olive oil, garlic clove, rosette de lyon sausage and onion to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 5 min, 140°C, speed 4
- Then add risotto rice to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 4
- Then add white wine to the kCook bowl
- Cook with filler cap removed - 1 min, 98°C, speed 4
- Then add chicken stock, fresh thyme and mushrooms to the kCook bowl
- Cook with filler cap removed - 14 min, 98°C, speed 4
- Then add parmesan cheese and salt & pepper to the kCook bowl
- Cook with filler cap removed - 1 min, 98°C, speed 5
- Serve
- Garnish with the diced rosette