Making the risotto in a pan

• Bring the water to a boil and dissolve the stock cubes in it. Stir well.
• Heat 1 tbsp garlic-infused olive oil in a pan.
• Add the rice and heat for 2 minutes until the rice becomes translucent. Keep stirring the rice.
• Add the wine and wait for it to evaporate.
• Then you start adding the stock spoon by spoon.
• It is important that you stir regularly, if you don’t do this, the risotto can burn badly. I’ve already ruined a pan, because I thought I could leave my risotto alone for a while 😉
• Repeat until you have used all the stock and the rice is cooked.
• If the rice is undercooked and you run out of stock, you can add a little extra boiled water.
• Taste the risotto and season with pepper. You can add a pinch of salt if you want, but usually this isn’t necessary because the stock is already salty.
• Stir the butter and the parmesan cheese through the risotto.
• Cut the green part of the spring onion into rings and stir through the risotto. Save a few rings for garnish.
• Divide the risotto between two plates. Garnish with the green of the spring onion and some extra parmesan cheese.

Making the risotto in the CrockPot Express

• Bring the water to a boil and dissolve the stock cubes in it. Stir well and set aside.
• Always make sure that your Crockpot Express is on a flat surface, with no other devices and items close to it. Also make sure that the steam from the device can escape properly. Put the plug in the socket and remove the lid from the pan.
• Press start and sauté. Add 1 tbsp garlic-infused olive oil and heat it in the pan of the CPE.
• Add the rice and stir for 2 minutes until the rice becomes translucent. Use the supplied spatula for this.
• Add the wine and continue to use the sauté function until the wine has evaporated.
• Now switch off the sauté function (press stop) and add the stock.
• Put the lid on the pan, turn it to the position where the lock is closed and close the steam valve.
• Press the rice/risotto function and then press start. Now the pan will first build up pressure and then the program will start automatically and the risotto will be prepared in 12 minutes.
• Press stop when the Crockpot Express beep sounds. Wait 10 minutes to let the pressure drop or immediately move the valve from closed to open with your spatula. Be careful not to put your hand or face near it, as hot air will come out. Remove the lid from the pan.
• Taste the risotto and season with pepper. You can add a pinch of salt if you want, but usually this isn’t necessary because the stock is already salty.
• Stir the butter and the parmesan cheese through the risotto.
• Cut the green part of the spring onion into rings and stir through the risotto. Save a few rings for garnish.
• Divide the risotto between two plates. Garnish with the green of the spring onion and some extra parmesan cheese.