-7-
1 onion, diced
50g butter
1 litre hot vegetable stock
40g mixed dried mushrooms, (reconstituted in 200ml of the
hot vegetable stock)
1 large clove of garlic, finely chopped
2 tbsp (30ml) olive oil
1 onion, diced
1 clove garlic, finely chopped
350g Italian risotto rice
1.2 litres hot chicken or vegetable stock
200g chestnut mushrooms, wiped and sliced
200ml dry white wine
350g Arborio rice
Zest of ½ lemon
75g grated parmesan cheese
Chopped parsley
150ml white wine
50g Parmesan cheese, freshly grated
2 tbsp (30ml) double cream
3 tbsp (45ml) basil flavoured Pesto
Black pepper
WILD MUSHROOM RISOTTO - Serves 4 - Cooking time: 30 mins
SIMPLE PESTO RISOTTO - Serves 4 - Cooking time: 30-35 mins
Switch your Rice Cooker to the Sauté mode and allow it to heat for approx. 1 minute. Add 25g butter to your Rice Cooker
bowl, allow it to melt then add the onion. Sauté for 2-3 minutes until softened. Add the garlic and cook for a few more
seconds. Add the rice and stir well to coat the grains in the onion mixture. Add the sliced mushrooms and wine and allow
to cook for a few minutes until the wine has reduced slightly. Add the dried mushrooms (including the stock used to
reconstitute them) and the remaining 800ml of hot vegetable stock.
Stir well and replace the lid. Switch off the sauté function by pressing the Sauté button. Move the Cook/Keep Warm switch
to the down (cook) position. The amber cook light will illuminate. Your Rice Cooker will take approx. 20 minutes to cook your
risotto. We recommend that you stir your risotto a couple of times during the last 5 minutes of cooking. This will ensure the
rice is evenly cooked and does not stick to the inner bowl.
At the end of the cooking time, your Rice Cooker will automatically switch to the Keep Warm mode. Finish off your risotto by
adding the grated cheese, lemon zest and remaining butter (cubed). Stir well and season as required. Serve in pasta bowls
scattered with fresh chopped parsley.
Switch your Rice Cooker to the Sauté mode and allow it to heat for approx. 1 minute. Sauté the onion and garlic for 2-3
minutes until softened. Add the rice and continue cooking for a few minutes, stirring well to ensure all the grains are coated
in the oil and onion mixture. Add the wine and cook until it is reduced. Pour in the hot stock and stir well. Replace the lid.
Switch off the sauté function by pressing the Sauté button. Move the Cook/Keep Warm switch to the down (cook) position.
The amber cook light will illuminate. Your Rice Cooker will take approx. 20 minutes to cook your risotto. We recommend
that you stir your risotto a couple of times during cooking. This will ensure the rice is evenly cooked and does not stick to
the inner bowl.
At the end of the cooking time, your Rice Cooker will automatically switch to the Keep Warm mode. Finish off your risotto by
stirring in the cream, cheese and Pesto. Add a touch of black pepper. Serve in pasta bowls garnished with some fresh torn
basil leaves.
RECIPES
Summary of Contents for CKCPRC6039
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