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RECIPES
RISOTTO MILANESE
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
2 garlic cloves, crushed
1 ¾ cups Aborio, Canaroli
1 cup white wine
4 cups hot chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
METHOD
SAUTÉ setting
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and half of the butter,
heat for 1 minute or until melted.
3. Add onion and garlic, cover with
lid, cook for 3
–4 minutes, stirring
occasionally, until onion has softened.
4. Add rice, mix well, cover with lid, cook
for 2
–3 minutes or until rice is glossy.
5. Stir in wine, cover and simmer for 2–3
minutes or until wine has been absorbed.
RISOTTO Setting
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
2. When it has automatically switched to
the WARM setting, which will take about
20
–30 minutes, remove lid and stir
through remaining butter and
half the parmesan.
Serve immediately topped with parmesan.
RISOTTO AL A FUNGHI
Serves 4–6
INGREDIENTS
2 tablespoons oil
1 tablespoon butter
6 to 8 shallots, finely chopped
14oz assorted mushrooms, sliced
1 ¾ cup 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 setting
1. Press the SAUTÉ 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 shallots, cover with lid
and cook, stirring occasionally for 3
–4
minutes or until shallots 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.