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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD 1. Soak the saffron in 1 tablespoon of the wine for 10 minutes. 2. Place half of the butter and olive oil in a frying pan on medium heat, induction setting 6. Cook the shallots and garlic for 5 minutes, or until translucent. Add the remaining wine and reduce until almost evaporated. 3. Place the rice, stock, shallot mixture and saffron mixture in an unperforated steam container. Add the lemon myrtle leaves, if using. Place into a steam oven and Steam at 100°C for 18 minutes. 4. Place the asparagus in a perforated steam container. Place into the steam oven, along with the risotto and Steam at 100°C for 2 minutes. 5. Remove the lemon myrtle leaves, if using, and stir through the lemon zest and juice. Cover for 5 minutes, keep warm in the gourmet warming drawer, if possible. 6. Stir through remaining butter, parmesan, chives and add more stock or water if risotto is thick (it should spread on a plate). Season to taste and top with the asparagus. Alternative appliance method • Cook the risotto on cooktop on medium heat, induction setting 6, stirring often for 20 minutes, or until rice is tender. • Using the Rapid Steam function on the steam oven with microwave will reduce the cooking time for the rice. Steam at 300W+100°C for 10 minutes. HINTS AND TIPS • This risotto is delicious with pipis. They can be steamed in a perforated steam container over the risotto for 5 minutes. • Use this risotto as a base recipe and add your favourite ingredients. • Lemon myrtle is a native Australian herb, found fresh in some states. It is available dry in gourmet stores. Adding it to this dish gives a deep lemon flavour. • Making your own stock is a great way to use food scraps. We freeze scraps (and bones for meat stocks). When we have enough, we make stock either on the induction cooktop or in the steam oven. ¼ tsp saffron threads 60 ml (¼ cup) white wine 60 g butter 1 tbsp (20 ml) olive oil 3 shallots, finely chopped 1 garlic clove, finely chopped 200 g (1 cup) Arborio rice 500 ml (2 cups) homemade or store-bought vegetable stock 2 lemon myrtle leaves, optional 40 g (½ cup) parmesan, finely grated 1 lemon, zested and juiced 2 tbsp finely chopped chives Salt and white pepper, to taste 2 bunches asparagus, woody ends removed Cooking programme Induction, Steam and Rapid Steam Miele accessories Unperforated steam container and Perforated steam container Serves 4 Preparation time 15 minutes Cooking time 30 minutes SAFFRON R I SOTTO WI TH ASPARAGUS 22. RECOMMENDED RECIPES If you like this recipe scan the code to discover more recipes using Rapid Steam.