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lid and cook, stirring occasionally
for 3 – 4 minutes or until eschallots
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 KEEP 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, Porto-
bello, shiitake, field, oyster etc.
CHICKEN RISOTTO WITH PESTO &
ROCKET
Serves 4 – 6
Ingredients
30 g butter
300 g chicken breast fillet, thinly sliced
1 tablespoon oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
350 g Arborio or Carnaroli rice
5 cups chicken stock
1/3 cup pesto
¼ cup grated parmesan cheese
50 g baby rocket leaves
Extra 11/3 cup grated parmesan cheese
Method
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Remove lid, add half of the butter,
heat for 1 minute or until melted.
3. Add half the chicken, cover with the
lid and cook for 3 – 4 minutes.
4. Remove lid, stir and cook for a fur-
ther 3 – 4 minutes or until chicken is
lightly browned and cooked through.
Remove from removable cooking
bowl and keep warm. Repeat with
remaining chicken, remove and set
aside.
5. Heat remaining butter and oil until
butter is melted. Add onion and gar-
lic, cover with lid, cook for 3 – 4
minutes, stirring occasionally, until
onion has softened.
6. Add rice, mix well, cover with lid,
Summary of Contents for Design Multicooker Advanced
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