Mushroom Risotto – Risotto ai Funghi
2 tablespoons oil
1 tablespoon + 2 tablespoon butter
1/3 cup finely diced shallots
14 oz assorted mushrooms, sliced
1 ¾ cup (rice cup) Carnaroli or Arborio rice
½ cup (rice cup) dry white wine
4 cups (rice cup) vegetable or chicken stock
½ cup (rice cup) freshly grated parmesan cheese
Salt and freshly ground pepper to taste
1 teaspoon lemon zest, optional
1.Prepare the ingredients above.
2.Press the SAUTE button and then the START/CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.
3.Remove lid, add oil and butter, heat 1 minute or until butter has melted.
4.Add chopped shallots, cover with lid and cook, stirring occasionally for 3 to 4 minutes or until shallots have softened.
5.Add mushrooms, cook covered, until the liquid has evaporated.
6.Add rice, mix well, cover with lid and cook for 2 to 3 minutes, stirring occasionally.
7.Stir in wine, cook uncovered for 2 to 3 minutes or until all the wine is absorbed.
8.Press the cancel button, and proceed to the RISOTTO method.
1.Stir in stock, cover with lid and press the RISOTTO button and then the START/CANCEL button. The rice will cook for approximately 20 to 25 minutes and will automatically switch to warm when cooked.
2.Stir in butter, cheese and lemon zest.
3.Adjust seasoning to your taste.