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Mushroom Risotto
Serving size: 4-6 persons
Preparation Time: 15 minutes
Total Cooking Time: 25 minutes
Ingredients Preparation Method
35g Butter ---
100g Shallots Diced
50g Leeks Trim, discarded tough green leaves
and diced
25g Garlic Finely chopped
200g Mushroom Thinly sliced
400g Arborio Rice ---
2 Tablespoon Olive Oil ---
100mL White Wine ---
650ml(roughly) HOT Mushroom
Stock
---
150g Mascapone ---
125g Parmesan Cheese Grated
25g Fresh Parsley Finely chopped
1mL White Trufe Oil ---
A pinch of Salt ---
Cooking Instructions
Note: Follow “Main Cooking Menu” section for details operating procedure of the Variety Cooker.
1 Put butter, shallot, leek, garlic and mushroom in the inner pot, mix well. Press the [Main] button to
select the [Mushroom Risotto] submenu, close the lid and set the cooking time to 25 minutes.
Press the • [Cook]/[OK] button to start the cooking program. Cook for 5 minutes and stir
the ingredients for a few seconds in the middle of the cooking process for even cooking.
2 When the Variety Cooker beeps, put the rice and oil in the inner pot, mix well, close the lid and
cook for 5 minutes. Stir the ingredients for a few seconds in the middle of the cooking process
for even cooking.
3 After the second step and the Variety Cooker beeps, put the wine and hot stock gradually, mix
well, close the lid and cook for 15 minutes.
4 When the Mushroom Risotto cooking process is nished, add the cheese, parsley, trufe oil and
seasonings and then stir well.
Perfect Mushroom Risotto Hints and Tips
Prepare all ingredients in advance of cooking. Put them close to the Variety Cooker before •
you begin.