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
5teaspoons extra virgin olive oil, divided
2⁄3 cup finely chopped onion or shallot
2cups (Rice Cooker) Arborio rice
¾cup dry white vermouth or other dry white wine (not Chardonnay)
6cups (standard liquid measure)
12ounces shiitake mushrooms, tough stems removed, thinly sliced
½teaspoon thyme
6ounces shredded fontina cheese
1teaspoon 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
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
Makes 8 cups
8ounces smoked chicken or turkey andouille sausage*
cooking spray
2cans (15 ounces each) red beans, rinsed and drained
2teaspoons good quality olive oil
6tablespoons finely chopped onion
4tablespoons finely chopped celery
6tablespoons finely chopped green bell pepper
2 cloves garlic, finely chopped
2cups (Rice Cooker) long grain rice
1teaspoon thyme
1bay leaf
3cups (standard liquid measure) chicken stock
6tablespoons chopped Italian parsley Tabasco® or other hot sauce
Divide the sausage in half. Finely chop half the sausage; cut the remaining sausage into
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
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
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