Cuisinart IB-4932B manual Creamy Fontina Risotto with Mushrooms, Red Beans & Rice

Creamy Fontina Risotto

with Mushrooms

This creamy risotto makes a marvelous side dish or can be served as a first course.

Makes 3 cups (serves 6 as a side dish, 4 as a first course)

2½ teaspoons unsalted butter, divided

2½ teaspoons extra virgin olive oil, divided

1⁄3 cup finely chopped onion or shallot

1 cup (Rice Cooker) Arborio rice

6tablespoons dry white vermouth or other dry white wine (not Chardonnay)

3cups (standard liquid measure) low-sodium chicken broth

6ounces shiitake mushrooms, tough stems removed, thinly sliced

¼teaspoon thyme

3ounces shredded fontina cheese

½ teaspoon freshly ground pepper

chopped fresh thyme and Italian parsley as garnish, optional

Place 1½ 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 28 to 30 minutes, stirring 2 or 3 times during cooking.

While the risotto is cooking, heat the remaining teaspoon of the butter with the remaining tea- spoon of the oil in a 10-inch nonstick skillet over medium high heat. When bubbling, add the mush- rooms, stir to coat, and cook, stirring now and then until the mushrooms are golden and slightly crispy.

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 (1 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 long-cooking New Orleans dish can be made in less than 30 minutes in the Cuisinart® Rice Cooker/Steamer.

Makes 4 cups

4ounces smoked chicken or turkey andouille sausage*

cooking spray

1can (15-ounce) red beans, rinsed and drained

1 teaspoon good quality olive oil

3tablespoons finely chopped onion

2tablespoons finely chopped celery

3tablespoons finely chopped green bell pepper

1 clove garlic, finely chopped

1cup (Rice Cooker) long grain rice

½ teaspoon thyme

1bay leaf

1½ cups (standard liquid measure) chicken stock

3tablespoons chopped Italian parsley Tabasco® or other hot sauce

Divide the sausage in half. Finely chop half the sausage; cut the remaining sausage into ½-inch pieces. Lightly coat the interior of the steaming tray with cooking spray. Place the red beans and sliced sausage into the steaming tray; reserve.

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 18 minutes. Let stand at Warm for 5 minutes. Transfer beans and sausage to a medi- um 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 well-stocked grocery stores. Smoked turkey kielbasa can be substituted.

Nutritional information per serving (1 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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