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RECIPES
RISOTTO AL FUNGHI
Serves 4
INGREDIENTS
2 Tablespoons oil
30g butter
6 to 8 eschallots (French brown onions), finely
chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup/125ml dry white wine
6 cups/1.5 litres vegetable or chicken stock
½ cup/60g grated pecorino or parmesan cheese
2 Tablespoons chopped fresh sage
Salt and freshly ground pepper
SAUTÉ Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes.
2. Remove lid, add oil and butter, heat
1 minute or until butter has melted.
3. Add chopped eschallots, cover with
a lid and cook for 3- 4 minutes until
eschallots have softened, stirring
occasionally.
4. Add mushrooms, cover with the lid and
cook for 3 minutes or until mushrooms
are slightly softened, stirring occasionally.
5. Add rice , mix well, cover with lid and cook
for 2 to 3 minutes, stirring occasionally.
6. Stir in wine, mixing well and cook
uncovered for 3 minutes or until all wine
is absorbed.
Risotto Setting
7. Stir in stock, mixing well. Cover with
the lid and press the MENU SELECTOR
button to the RISOTTO setting.
8. When the Risotto & Rice™ switches to
the WARM setting, which will take about
20 to 30 minutes, remove the lid and
stir through grated pecorino cheese and
chopped sage Season to taste with salt
and pepper
Serve immediately.
NOTE
A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown,
Portobello, shiitake, field, oyster etc.