09 – Risotto with zucchine and mussels

Risotto with zucchine and mussels

Ingredients:

  • Boiled zucchine (only the green part): 100 g
  • Pine nuts: 20 g
  • Basil leaves: 15 g
  • Olive oil: 50 g
  • Hacked onion: 30 g
  • Butter: 50 g
  • Carnaroli rice: 250 g
  • Broth at taste
  • Shelled boiled mussels: 80 g
  • Cooking liquid of the mussels at taste

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades Boiled zucchine (only the green part) 100 g
Pine nuts 20 g
Basil leaves 15 g
Olive oil 50 g
10 30 sec /
Set aside
2 Blades
+
Mixing paddles
Hacked onion 30 g
Butter 50 g
2 3 min 105
3 Blades
+
Mixing paddles
Carnaroli rice 250 g 1
PULSE
10 min 105
4 Blades
+
Mixing paddles
Broth at taste through the lid’s hole 1
PULSE
6 min 105
5 Blades
+
Mixing paddles
Pesto set aside
Shelled boiled mussels 80 g
Cooking liquid of the mussels at taste
1
PULSE
8 min 105

 

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