lemon juice to taste.
Serve immediately.
MUSHROOM RISOTTO
Recipe by Silwood School of Cookery
Serves 6
500g
mushrooms (one type or a
mixture)
olive oil, for frying
salt and pepper
30ml
thyme, chopped
15ml
parsley, chopped
1
small onion, chopped
1
stalk celery
2
cloves garlic, crushed
chilli to taste, finely chopped
2 cups
Arborio rice
1
/
2
cup
dry white wine
5 cups
chicken or vegetable stock
30g
butter
45ml
grated Parmesan
salt, freshly ground black
pepper and lemon juice to taste
1 Slice the mushrooms thinly. Select
Sauté
and sauté in 15ml olive oil. When almost
cooked add thyme and 1 clove of garlic
and continue cooking. Season with salt,
pepper, parsley and lemon juice.
2 Remove the mushrooms, chop roughly
and set aside.
3 Sauté the onions in a little more olive oil.
When almost soft, add the celery, chilli
and remaining garlic, continue cooking
until vegetables are soft but not brown.
Add the rice and stir until translucent.
4 Add the wine, simmer on the
Sauté
function until evaporated. Add 4
1
/
2
cups of
the stock. Select
High Pressure
and set
the timer for 4 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Add the remaining
1
/
2
cup stock and the
chopped mushrooms. Select
Sauté
and
simmer for approximately 5 minutes until
the rice is al dente. Add the butter and
Parmesan. Adjust seasoning to taste with
salt, pepper and more lemon juice.
PEA AND MINT RISOTTO
Recipe by Silwood School of Cookery
Serves 6
60g
butter
1
onion, chopped
1
stalk celery, chopped
1
clove garlic, crushed
2 cups
Arborio rice
2 cups
frozen peas
5 cups
chicken or vegetable stock
5ml
mint, chopped
45ml
grated Parmesan
salt and freshly ground black
pepper, to taste
1 Select
Sauté
and sauté the onion in 30g
butter. When almost soft, add the celery
and garlic, continue cooking until
vegetables are soft but not brown. Add
the rice and stir until translucent.
2 Add 4
1
/
2
cups of the stock. Select
High
Pressure
and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add the remaining
1
/
2
cup stock and the
peas. Select
Sauté
and simmer for
approximately 5 minutes until the rice is
al dente. Add the remaining 30g butter,
mint and Parmesan. Adjust seasoning to
taste with salt and pepper.
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