Breville BRC600XL manual Risotto Milanese, Risotto al a funghi

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Risotto Milanese

Serves 4–6

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 3–4 minutes, stirring occasionally, until onion has softened.

4.Add rice, mix well, cover with lid, cook for 2–3 minutes or until rice is glossy.

5.Stir in wine, cover and simmer for 2–3 minutes or until wine has been absorbed.

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 20–30 minutes, remove lid and stir through remaining butter and

half the parmesan.

Serve immediately topped with parmesan.

Risotto al a funghi

Serves 4–6

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 3–4 minutes or until shallots have softened.

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 2–3 minutes, stirring occasionally.

6.Stir in wine, and cook uncovered for 2–3 minutes or until all the wine is absorbed.

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 20–30 minutes, remove the lid and stir through grated pecorino cheese and chopped sage Season to taste with salt and pepper.

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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