63 Oven setting: FullSteam METHOD Place onion, garlic and butter in the solid stainless Serves: 4–6 steel tray. Put the tray in the oven, select FullSteam Preparation time: 15 minutes 100°C and cook for 3 minutes. Cooking time: 25 minutes Level of difficulty: Easy Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes. Remove the risotto from the oven and stir through INGREDIENTS the extra butter,parmesan and truffle oil. Season 1 small onion, chopped the risotto with salt and pepper and serve with extra 3 cloves garlic, crushed parmesan cheese. 50g butter 1 cup Arborio or Carnaroli rice NOTE 600ml water Vegetable or chicken stock can be used to replace 100g Portabello mushrooms, diced water. 1 punnet enoki mushrooms, bases removed and separated 1 punnet oyster mushrooms, trimmed and separated 50g Swiss brown mushrooms, quartered 1 tbsp chopped thyme leaves 1 x 10cm rosemary sprig, stem removed and finely chopped 50g butter, extra 1 cup grated parmesan ¼ cup truffle oil Extra parmesan for serving nd truffle oil risotto THE NEFF AUSTRALIA COOKBOOK MAINS