Using the Risotto Mode for KitchenAid Multi-Cooker
- In general, the rice for risotto should be sautéed in some fat before adding any of the liquids in the recipe. Allow the Multi-Cooker to preheat in the Sauté stage, and then add butter or oil as outlined in your recipe. Add the amount of rice specified in the recipe and stir it occasionally for several minutes or until the outer edges of the rice grains are semi-transparent, but the interior is still white. Other ingredients that need to be sautéed, such as onions, garlic, or other vegetables can also be added and cooked during this step.
- If your recipe calls for wine, add it before adding the other liquids. This allows the flavor of the wine to be absorbed into the rice.
- Heat the liquids for your risotto recipe on the stove or in the microwave until very hot, generally just below the boiling point.
- Add hot liquids to the rice in 1-cup increments and continuously stir until almost all of the liquid has been absorbed before adding more liquid.
- It is best to add cheese, herbs, or other delicate ingredients during the last few minutes of cooking.
- To prevent overcooking and keep the texture of the risotto creamy, remove the cooking pot from the multi-cooker base after your recipe is finished if not serving immediately.
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