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16
Mushroom Risotto
Serves 2-4
1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
¼ bunch thyme
200g Swiss brown mushrooms, sliced
2 scoops medium grain rice
½ scoops white wine
4 scoops chicken stock
50g butter
50g parmesan cheese
Salt and pepper to taste
1.
Heat a fry pan up to medium-high
heat, then add the olive oil. Once
oil is hot, add onion and sauté for 3
minutes or until translucent. Add garlic
and thyme and cook for a further
minute.
2.
Add mushrooms and sauté for 3
minutes. Add rice and cook for 3
minutes constantly stirring so that the
rice does not burn to the base.
3.
Stir in wine and cook for 2-3 minutes.
Add the stock and bring to a boil
before pouring into the removable
cooking bowl of the rice cooker.
4.
Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switches to ‘WARM’. Stir once during
cooking.
5.
Once the rice is cooked and all the
liquid has been absorbed, add the
butter and Parmesan cheese. Fold
through and season with salt and
pepper.
Risotto of Smoked Chicken and
Eggplant
Serves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small leek, washed, trimmed and
thinly sliced
1 clove garlic, peeled and crushed
1 scoop Arborio rice
1½ cups/375ml chicken stock
½ teaspoon turmeric
½ teaspoon freshly grated lime rind
125g roasted, marinated eggplant,
chopped
150g smoked, boned chicken breast,
skinned and thinly sliced
1 tablespoon finely shredded basil
¼ cup toasted pine nuts
Black pepper, to taste
1.
Place butter, oil, leek, garlic and rice
into the removable cooking bowl.
2.
Press the selector control lever
to ‘COOK’ for 5 minutes, stirring
constantly to coat with oil.
3.
Add stock, turmeric and rind, cover
with lid and cook until the selector
control lever switches to ‘KEEP WARM’.
4.
Remove lid, lightly fluff the rice mixture
then fold in eggplant, chicken, basil,
pine nuts and pepper. Replace lid
and stand for 10 minutes on ‘WARM’
before serving.
Содержание KRC80
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