This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
1 tablespoon olive oil
50g butter
1 onion, finely chopped
2 cloves garlic, crushed
2 cups (400g) Arborio rice
1/2 cup (125ml) dry white wine
1.25 litres chicken stock
Pinch saffron threads
1/2 cup (40g) finely grated parmesan cheese, plus extra for serving
Salt and pepper to taste
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SAUTE, MED heat, and preheat the cooking bowl. Add olive oil, half the butter, and onion and cook until soft, 3-5 minutes
Add garlic and rice and cook, stirring constantly, for 2-3 minutes. Stir in wine and cook until reduced by half. Stir in 1 litre of stock and the saffron threads
Select PRESSURE COOK RISOTTO
When cooking has completed, stir through remaining stock, parmesan cheese and remaining butter. Season with salt and pepper and serve immediately sprinkled with extra parmesan
