30
RISOTTO AL A FUNGHI
Serves 4–6
INGREDIENTS
2 tablespoons oil
30g butter
6 to 8 eschallots, finely chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup dry white wine
4 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
METHOD
SAUTÉ/SEAR setting
1.
Press the SAUTÉ/SEAR 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 eschallots, cover with
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.
7.
Press START/CANCEL button
to end sauté setting.
RISOTTO setting
8.
Stir in stock, cover with lid and press
the RISOTTO button and then
the START/CANCEL button.
9.
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.
STARTER RECIPES FROM SAGE
®
