Breville BRC460 brochure Recipes

RECIPES

MUSHROOM RISOTTO

Serves 4–6

INGREDIENTS

2 tablespoons olive oil

40g butter

1 brown onion, finely diced

1 clove garlic, finely diced

150g button mushrooms, sliced 2½ Rice Box™ cups Arborio rice 3 Rice Box™ cups chicken stock ¼ cup grated Parmesan cheese

1 tablespoon chopped flat leaf parsley Salt and pepper to taste

METHOD

1.Place butter and oil into the removable cooking bowl. Select COOK/SUSHI setting. Press the START button. Heat for 15 minutes; add onion, garlic and mushrooms. Cook for 5 minutes, stirring constantly, until the mushrooms and onions have softened. Add rice, stir to coat with oil.

2.Add stock, secure the lid shut and cook until COOK/SUSHI setting switches to WARM (after approx. 37 min). Stir once during cooking.

3.Fold through cheese and parsley. Season with salt and pepper and close the lid. Stand for 10 minutes on KEEP WARM before serving.

CRISPY FRIED RICE

Serves 4–6

CRISPY RICE

3 Rice Box™ Cups long grain rice, washed

3 Rice Box™ Cups of water

60g butter, softened ½ teaspoon salt

INGREDIENTS

2 eggs

2 tablespoons vegetable oil

1 stick celery, thinly sliced

2 cm piece of fresh ginger, peeled and finely minced

2 cloves garlic, finely chopped

1 carrot, grated

½cup frozen peas

½cup frozen corn

3 tablespoons soy sauce

2 green onions, sliced on the diagonal

METHOD

1.Place washed rice into removable cooking bowl along with water. Add butter and salt and stir to mix well. Secure lid shut, select CRISPY RICE setting. Press START and cook until it switches to WARM setting. Remove and cool.

2.Whisk eggs lightly until just broken up. Heat half the oil in a non-stick wok or large frying pan over medium heat. Add eggs and swirl over base to form a thin omelette. Cook 2 minutes then turn over and cook until set. Transfer to a chopping board and roll up. Set aside to cool slightly. Cut into thin strips.

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