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Creamy Fontina Risotto
with Mushrooms
This creamy risotto makes a marvelous side dish
or can be served as a first course.
Makes 3 cups (serves 6 as a side dish, 4 as a first
course)
2½ teaspoons unsalted butter, divided
2½ teaspoons extra virgin olive oil, divided
1
⁄
3
cup finely chopped onion or shallot
1 cup (Rice Cooker) Arborio rice
6 tablespoons dry white vermouth or
other dry white wine (not Chardonnay)
3 cups (standard liquid measure)
low-sodium chicken broth
6 ounces shiitake mushrooms, tough
stems removed, thinly sliced
¼ teaspoon thyme
3 ounces shredded fontina cheese
½ teaspoon freshly ground pepper
chopped fresh thyme and Italian parsley
as garnish, optional
Place 1½ teaspoons each of the butter and olive
oil in the cooking bowl of the Cuisinart
®
Rice
Cooker/Steamer. Cover, turn on, and wait one
minute. Stir in the chopped onion and cover; cook
1 minute. Add the rice; stir to coat completely.
Cover and cook 2 minutes. Stir in the wine; cover.
Cook 2 to 3 minutes until the wine is completely
absorbed. Add the chicken stock; stir.
Cover and cook until Rice Cooker switches to
Warm, about 28 to 30 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining
teaspoon of the butter with the remaining tea-
spoon of the oil in a 10-inch nonstick skillet over
medium high heat. When bubbling, add the mush-
rooms, stir to coat, and cook, stirring now and
then until the mushrooms are golden and slightly
crispy.
When Rice Cooker switches to Warm, stir in the
shredded fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
Nutritional information per serving (½ cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g
• fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg
• calc. 86mg • fiber 1g
Red Beans & Rice
This version of the traditional long-cooking New
Orleans dish can be made in less than 30 minutes
in the Cuisinart
®
Rice Cooker/Steamer.
Makes 4 cups
4 ounces smoked chicken or turkey
andouille sausage*
cooking spray
1 can (15-ounce) red beans, rinsed
and drained
1 teaspoon good quality olive oil
3 tablespoons finely chopped onion
2 tablespoons finely chopped celery
3 tablespoons finely chopped green
bell pepper
1 clove garlic, finely chopped
1 cup (Rice Cooker) long grain rice
½ teaspoon thyme
1 bay leaf
1½ cups (standard liquid measure)
chicken stock
3 tablespoons chopped Italian parsley
Tabasco
®
or other hot sauce
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into ½-inch
pieces. Lightly coat the interior of the steaming
tray with cooking spray. Place the red beans and
sliced sausage into the steaming tray; reserve.
Insert the cooking bowl into the Cuisinart
®
Rice
Cooker/Steamer. Place the olive oil in the bowl,
cover, and turn on for 1 minute. Add the onion,
celery, bell pepper, and garlic; stir to coat with oil.
Cover and cook 3 to 4 minutes. Stir in the rice and
thyme. Stir until rice is opaque, 3 to 4 minutes.
Tuck in the bay leaf and add the chicken stock.
Place the filled steaming tray on the bowl; cover.
Turn the Rice Cooker on and cook until it switches
to Warm, about 18 minutes. Let stand at Warm for
5 minutes. Transfer beans and sausage to a medi-
um bowl; add cooked rice mixture to the same
bowl. Remove and discard bay leaf. Gently toss
rice mixture with beans and sausage. Add parsley
and toss to combine. Transfer to a warmed bowl
to serve. Serve with hot sauce if desired.
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It
can be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving (½ cup):
Calories 265 (14% from fat) • carb. 43g • pro.13g
• fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg
• calc. 43mg • fiber 5g