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Risotto Milanese
Serves
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 STARTCANCEL 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
4.Add rice, mix well, cover with lid, cook for
5.Stir in wine, cover and simmer for
RISOTTO Setting
1.Stir in chicken stock, mixing well. Cover with lid and press the RISOTTO button and then the STARTCANCEL button.
2.When it has automatically switched to the WARM setting, which will take about
half the parmesan.
Serve immediately topped with parmesan.
Risotto al a funghi
Serves
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
½cup 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 STARTCANCEL 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
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
6.Stir in wine, and cook uncovered for
RISOTTO Setting
1.Stir in stock, cover with lid and press the RISOTTO button and then the STARTCANCEL button.
2.When it switches to the WARM setting, which will take about
Serve immediately.
NOTE
A variety of mushrooms can be used for this recipe i.e.; Swiss Brown, Portobello, shiitake, field, oyster etc.
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