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RECIPES
RISOTTO AL A FUNGHI
Serves 4-6
INGREDIENTS
2 tablespoons oil
30g butter
6 to 8 eschallots, finely chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup dry white wine
6 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes.
2. Remove lid, add oil and butter, heat 1
minute or until butter has melted.
3. Add chopped eschallots, cover with
lid and cook, stirring occasionally for
3- 4 minutes or until eschallots have
softened.
4. Add mushrooms, cover with lid and cook
for 3 minutes or until mushrooms have
softened slightly.
5. Add rice, mix well, cover with lid
and cook for 2 - 3 minutes, stirring
occasionally.
6. Stir in wine, and cook uncovered for 2-3
minutes or until all the wine is absorbed.
RISOTTO Setting
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
2. When it switches to the WARM setting,
which will take about 20 - 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.