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Use only Italian short-grain rice (e.g. Arborio, Carnaroli, Vialone) for better tasting risotto. •
NEVER wash the rice. Every bit of the rice starch helps make risotto creamy.
It is important to add hot stock, not cold, to the rice during the cooking process for better •
cooking result.
The quantity of liquid suggested in the recipes is always approximate. In actual cooking, you •
should be prepared to use more, or sometimes less, as the risotto itself requires. Use hot
water if the stock has been used up before the rice is fully cooked.
Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be •
so liquid that it runs off your plate. The texture should be supple and uid, with a creamy,
slightly soupy consistency, but with body.
Paella
Serving size: 4-6 persons
Preparation Time: 20 minutes
Total Cooking Time: 22 minutes
Ingredients Preparation Method
50mL Olive Oil ---
80g Chorizo Pampelona Finely diced
75g Onion Finely diced
20g Garlic Minced
150g Red Bell Pepper Trimmed, seeded and diced
5g Smoked Paprika ---
0.05g Saffron thread ---
400g Spanish medium-
grain rice
---
100mL White Wine ---
650ml (roughly) HOT
Chicken Stock
---
80g Courgette Quarter it lengthwise then slice
into ¼ segments
75g Pea Defrosted
140g Plum Tomato Cut into quarters and
de-seeded
4 - 6 pieces Mussel Defrosted and de-shelled
8 - 10 pieces Clam Defrosted and de-shelled
4 - 6 pieces Prawn Defrosted, peeled and deveined
Cooking Instructions
Note: Follow “Main Cooking Menu” section for details operating procedure of the Variety Cooker.
1 Put oil, chorizo pampelona, onion, garlic and red bell pepper in the inner pot, mix well. Press
the [Main] button to select the [Paella] submenu, close the lid and set the cooking time for
22 minutes.