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Ingredients (4 servings)
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1 Stk. Bergbaron
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100 g Kaisertaler
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320 g Risottoreis
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900 ml Gemüsebrühe
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1 Stk. Zwiebel
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Olivenöl, Salz, Pfeffer
Preparation
- Cut the mountain cheeses into coarse pieces, chop in the mixing bowl for 10 seconds on speed 7 and transfer to a bowl.
- Halve the onion, chop in the mixing bowl for 3 seconds on speed 5 and sauté with a little olive oil for 3 minutes at 120 degrees on speed 1.
- Add the risotto rice and sauté for 3 minutes at 120 degrees on reverse speed 1.
- Pour in the vegetable broth, stir once with the spatula and cook for 22 minutes at 100 degrees on reverse speed 1 without the measuring cup.
- Fold in the chopped cheese using the spatula, season with salt and pepper and serve hot.
