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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 6 cups (serves 12 as a side dish, 8 as a
first course)
5 teaspoons unsalted butter, divided
5 teaspoons extra virgin olive oil, divided
2
⁄
3
cup finely chopped onion or shallot
2 cups (Rice Cooker) Arborio rice
¾ cup dry white vermouth or other
dry white wine (not Chardonnay)
6 cups (standard liquid measure)
low-sodium chicken broth
12 ounces shiitake mushrooms, tough
stems removed, thinly sliced
½ teaspoon thyme
6 ounces shredded fontina cheese
1 teaspoon freshly ground pepper
chopped fresh thyme and Italian parsley
as garnish, optional
Place 3 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 35 to 40 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining
butter with the remaining oil in a 10-inch nonstick
skillet over medium high heat. When bubbling, add
the mushrooms, 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 8 cups
8 ounces smoked chicken or turkey
andouille sausage*
cooking spray
2 cans (15 ounces each) red beans, rinsed
and drained
2 teaspoons good quality olive oil
6 tablespoons finely chopped onion
4 tablespoons finely chopped celery
6 tablespoons finely chopped green
bell pepper
2 cloves garlic, finely chopped
2 cups (Rice Cooker) long grain rice
1 teaspoon thyme
1 bay leaf
3 cups (standard liquid measure)
chicken stock
6 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 20 to 25 minutes. Let stand at
Warm for 5 minutes. Transfer beans and sausage
to a medium 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