Breville Risotto Plus BRC600XL, Instruction Booklet, Page: 35 / 84

34
PAGE HEAdER..... RECIPES
RISOTTO MILANESE
Serves 4
–
6
INGREdIENTS
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
2 garlic cloves, crushed
1
¾ cups Aborio, Canaroli
1 cup white wine
4 cups hot chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
METHOd
SAUTÉ setting
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and half of the butter,
heat for 1 minute or until melted.
3. Add onion and garlic, cover with
lid, cook for 3
–
4 minutes, stirring
occasionally, until onion has softened.
4. Add rice, mix well, cover with lid, cook
for 2
–
3 minutes or until rice is glossy.
5. Stir in wine, cover and simmer for 2
–
3
minutes or until wine has been absorbed.
RISOTTO Setting
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
2. When it has automatically switched to
the WARM setting, which will take about
20
–
30 minutes, remove lid and stir
through remaining butter and
half the parmesan.
Serve immediately topped with parmesan.
RISOTTO AL A fUNGHI
Serves 4
–
6
INGREdIENTS
2 tablespoons oil
1 tablespoon butter
6 to 8 shallots, finely chopped
14oz assorted mushrooms, sliced
1
¾ cup Arborio or Carnaroli rice
½ cup dry white wine
6 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
METHOd
SAUTÉ setting
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes.
2. Remove lid, add oil and butter, heat 1
minute or until butter has melted.
3. Add chopped shallots, cover with lid
and cook, stirring occasionally for 3
–
4
minutes or until shallots have softened.
4. Add mushrooms, cover with lid and cook
for 3 minutes or until mushrooms have
softened slightly.
5. Add rice, mix well, cover with lid and cook
for 2
–
3 minutes, stirring occasionally.
6. Stir in wine, and cook uncovered for 2
–
3
minutes or until all the wine is absorbed.
RISOTTO Setting
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
2. When it switches to the WARM setting,
which will take about 20
–
30 minutes,
remove the lid and stir through grated
pecorino cheese and chopped sage
Season to taste with salt and pepper.
Serve immediately.
NOTE
A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown,
Portobello, shiitake, field, oyster etc.