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Mushroom risotto
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
150g button mushrooms, sliced
21⁄2Syncro Rice Cooker cups Arborio rice
3 cups chicken stock
1⁄4cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
1. Place butter and oil into the removable cooking
bowl. Using ‘Cook’ function, press the Start button.
Heat for 15 minutes, add onion and mushrooms.
Cook for 5 minutes or until the mushrooms are
soft, stirring constantly. Add rice, stir to coat
with oil.
2. Add stock. Close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice and fold through cheese and parsley.
Close the lid and stand for 10 minutes on ‘Keep
Warm’ before serving.
Seafood paella
1⁄4cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
11⁄2Syncro Rice Cooker cups long grain rice, washed
4 cups seafood or chicken stock
500g mixed seafood (prawns, calamari, octopus,
mussel meat, white fish fillet)
1⁄2cup roasted red capsicum, peeled and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1⁄4teaspoon chilli powder
2 tablespoons chopped fresh coriander
1. Place oil into the removable cooking bowl. Using
the ‘Cook’ function, press the Start button. Heat for
15 minutes, add onion, garlic and ginger. Cook for
2 minutes, stirring constantly. Add rice, stir to coat
with oil.
2. Add stock. Close the lid and cook for 10 minutes.
Stir in seafood, capsicum and lime juice. Close the
lid and cook until ’Cook’ function switches to
‘Keep Warm’.
3. Stir rice mixture and fold through tomatoes, chilli
and coriander. Close the lid and stand for
10 minutes on ‘Keep Warm’ before serving.
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Rice recipes continued
Risotto of smoked chicken and eggplant
30g butter
2 tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
11⁄2Syncro Rice Cooker cups Arborio rice
31⁄2cups chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast,
skinned and diced
1 tablespoon finely shredded basil
1⁄2cup toasted pine nuts
Black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Using the ‘Cook’ function press the Start
button. Heat for 15 minutes, add leek and garlic.
Cook for 2 minutes, stirring constantly. Add rice,
stir to coat with oil.
2. Add stock, turmeric and rind. Close the lid until
‘Cook’ function switches to ’Keep Warm’.
Stir once during cooking.
3. Stir rice and fold through eggplant, chicken, basil,
pine nuts and pepper. Close lid and stand for
10 minutes on ‘Keep Warm’ before serving.
Rich cheesy risotto
60g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
11⁄2Syncro Rice Cooker cups Arborio rice
Pinch saffron powder
4 cups chicken stock
1 teaspoon grated lemon rind
1⁄4cup grated Swiss cheese
1⁄4cup grated Parmesan cheese
1⁄2cup Brie cheese, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Using ‘Cook’ function, press the Start button.
Heat for 15 minutes, add onion and garlic. Cook
for 2 minutes, stirring constantly. Add rice, stir to
coat with oil.
2. Add saffron, stock, and rind. Close the lid and cook
until ‘Cook’ function switches to ‘Keep Warm’. Stir
once during cooking.
3. Stir rice and fold through cheeses, chives and
pepper. Close the lid and stand for 10 minutes on
‘Keep Warm’ before serving.
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BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page R4