Name: Risotto Milanese
Prep time: 10 min
Cook time: 7 min
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

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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

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

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

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