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Le Chaudron recipe
Risotto au parmesan (Cookéo)
Parmesan risotto (Cookeo)
⏱ 25 minServes 4Easy470 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio rice
1onion
100 ml (½ cup)white wine
800 ml (3⅓ cups)chicken stock
80 g (3 oz)grated Parmesan
1pat butter
1 pinchpepper
- 300 g (11 oz) arborio rice
- 1 onion
- 100 ml (½ cup) white wine
- 800 ml (3⅓ cups) chicken stock
- 80 g (3 oz) grated Parmesan
- 1 pat butter
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 5 minutes and sweat the finely chopped onion without browning.
- Add the arborio rice and stir for 1 minute on BROWN mode until translucent, then add the white wine.
- Let the wine evaporate, then pour in the hot chicken stock, stirring well.
- Close the lid and run PRESSURE COOK mode for 7 minutes.
- Release the pressure slowly, open the lid and run SIMMER mode for 3 minutes, lid off, stirring.
- With the cooker off, beat in the Parmesan and butter, add pepper and serve creamy.
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