Avance Ultimate Wok - Breville

Curries and rice dishesChicken and tomato risotto60g butter2 tablespoons olive oil1 Spanish onion, chopped1 clove garlic, crushed1 1 ⁄ 2 cups arborio rice5 cups chicken stock2 tomatoes, chopped1 tablespoon chopped basil1⁄ 2 cup freshly grated Parmesan cheeseBlack pepper, freshly ground1. Heat the wok on high sear, add the butter and oil.2. Stir fry onion and garlic until softened.3. Add rice, stir rice through butter until all grainsare covered.4. Stir through stock.5. Bring to the boil, continually stirring.6. Reduce to setting 6, continue to stir, placingthe lid on until the stock has been absorbed.Some additional stock or water may be required,depending on rice types.4Chicken, spinach andpine nut risotto4-61 bunch of English spinach, picked and washed2 tablespoons olive oil2 tablespoons butter2 cups arborio rice250g pine nuts2 cloves garlic, crushed2 tablespoons pesto6 cups chicken stock500g roasted chicken, shredded (approximately1 small roast chicken)1. Heat the wok on high sear, add the pine nutsand toast until golden in colour, then remove.2. Add oil and butter. Lightly sauté spinachthen remove.3. Add rice, stir until all rice is coated in the oil.4. Add garlic and chicken stock. Bring the risottoto the boil.5. Reduce to setting 6, continue to stir, placingthe lid on until the stock has been absorbed.Some additional stock or water may be required,depending on rice types.6. Stir through remaining and prepared ingredients,heat through and serve.Serve with freshly grated parmesan cheese.R20