Creamy Parmesan risotto

Preparation

1. 1

   Chop the onion.

   Speed 5⏱ 1 min
2. 2

   Add the olive oil and sauté.

   Speed 1🌡 120°C⏱ 3 min🔧 spatula
3. 3

   Add the rice and toast it.

   Speed 1🌡 120°C⏱ 2 min🔧 spatula
4. 4

   Pour in the white wine and let it absorb.

   Speed 1🌡 100°C⏱ 2 min🔧 spatula
5. 5

   Add the hot stock. Cook on simmer mode.

   Speed 1🌡 98°C⏱ 18 min🔧 spatula

   💡 Do not open the lid during cooking.

6. 6

   Add the butter and Parmesan. Mix gently.

   Speed 1⏱ 1 min

   💡 The mantecatura creates the final creaminess.