KitchenAid KST4054 Guia De Inicio Rapido página 3

Risotto:
• In general, the rice for risotto should
be sautéed in some type of fat prior to
adding any of the liquids in the recipe.
Allow the multi-cooker to preheat in the
Sauté stage, and then add butter or oil as
outlined in your recipe. Add the amount
of rice specified in the recipe and stir it
occasionally for several minutes or until
the outer edges of the rice grains are
semi-transparent but the interior is still
white. Other ingredients that need to be
sautéed such as onions, garlic or other
vegetables can also be added and cooked
during this step.
• If your recipe calls for wine, add it before
adding the other liquids. This allows the
flavor of the wine to be absorbed into
the rice.
Slow-Cooking:
• As a general rule for using your favorite
recipes in the Multi-Cooker, increase
the amounts of herbs and seasonings to
offset the effect of longer cooking times.
• Do not use frozen, uncooked meat in
the Multi-Cooker. Always thaw meats
prior to slow cooking. The size you
cut food into can affect its taste and
texture. To assure uniformity of cooking,
cut vegetables of similar density, such
as potatoes, carrots, and parsnips into
similar-sized pieces. In general, dense
vegetables should be slightly smaller than
more tender vegetables.
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h
Risott
• Heat the liquids for your risotto recipe
• Add hot liquids to the rice in 1-cup
• It is best to add cheese, herbs or other
• To prevent overcooking and keep the
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Slow C
• Cutting meats into large pieces allows
• Some foods are not suited for extended
• Add garnishes, fresh herbs, and quick-
on the stove or in the microwave until
very hot, generally just below the boiling
point.
increments and stir constantly until
almost all of the liquid has been absorbed
before adding more.
delicate ingredients during the last few
minutes of cooking.
texture of the risotto creamy, remove
the cooking pot from the multi-cooker
base after your recipe is finished if not
serving immediately.
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h
Slow C
longer cooking times and avoids
overcooking.
cooking. Pasta, seafood, milk, cream or
sour cream should be added 2 hours
before serving.
cooking vegetables toward the end of the
cooking cycle. For example, you can add
peas, corn and freshly sliced squash in the
last 10 to 20 minutes.
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