Porcini Mushroom Risotto
Cooking time: 25 min | 4 people - MICROWAVE |
Container: 1 Pyrex® casserole dish with lid, 3 litre capacity, and 1 bowl | |
40 g dried porcini mushrooms, | Soak the mushrooms in 400 ml warm water for at least 2 |
50 g butter, | hours (preferably overnight). Put the chopped onion and |
1 garlic clove, | butter into a bowl. Cover and cook for 3 minutes on MAX. |
1 onion, | Add the rice and mix. Cover and cook for 3 more minutes |
250 g arborio rice, | on MAX. Then add the peeled and crushed garlic, the |
500 ml hot water with 1 | vegetable stock and the water used to soak the |
vegetable stock cube added, | mushrooms. Cover and cook for 5 minutes on MAX, then for |
12 basil leaves, | 15 mintues on 250W. Chop the mushrooms into pieces and |
chopped. | add them 5 minutes before the end of the cooking time. If |
| need be, add a few spoonfuls of water. Season and leave to |
| stand, covered, for at least 10 minutes before stirring with a |
| fork and serving. |
Jerusalem Artichokes
Cooking time: 15 min | 4 people - MICROWAVE |
Container: 1 Pyrex® dish, 22 cm diameter | |
At least 1 kg Jerusalem | Wash and peel the Jerusalem artichokes. Cut them into 2 or |
artichokes, | 3 pieces. Peel and chop the shallots. Sweat them in a knob |
2 shallots, | of butter, covered, for 3 minutes on MAX. Add the |
2 slices of Parma ham, | Jerusalem artichokes and 3 tbsp of water. Cover with cling |
butter, | film and cook on MAX for 11 to 13 minutes. Check the |
parsley, salt, pepper. | seasoning and add a pinch of chopped parsley and the |
| parma ham, cut into small pieces, before serving. |
Tartiflette
Cooking time: approx. 35 min | 6 people – MICROWAVE and COMBINATION MODE |
Container: 1 Pyrex® dish, 25 cm diameter | |
1.3 kg potatoes, | Peel the potatoes, cut them into thick slices, add 10 tbsp of |
200 g smoked bacon pieces, | water and cook on MAX for 18 minutes, stirring halfway |
1 onion, | through. Drain and set aside. Place the bacon pieces on a |
500 g reblochon cheese, rind | plate, cover and cook for 2 minutes 30 seconds on MAX. |
removed, | Drain. Peel and chop the onion. Put it in a bowl and cook, |
100 ml white wine. | covered, for 2 minutes on MAX. |
| In the dish mix together the potatoes, onion, bacon pieces |
| and one third of the reblochon, cut into pieces. Season and |
add the white wine. Top with the remaining reblochon, cut into long thick slices. Place on the Metal Tray and cook on Combination mode: CONVECTION HEATING 200°C + 250W, for 15 to 17 minutes. (or Combination mode + 600 W if the dish has been prepared in advance and left to cool).
