Salter EK1847, Руководство пользователя

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Ingredients
500 g Arborio rice
50 g fresh Parmesan
cheese, grated
50 g fresh mushrooms,
chopped
850 ml chicken stock
(5 stock cubes)
200 ml dry white wine
3 tbsp unsalted butter
1 tbsp olive oil
1 large onion, chopped
Salt and pepper,
to taste
Method
Preparation Time: 10 minutes
Cooking time: 15 minutes
Switch on the Pressure Cooker and press the ‘Function Menu’ button to start cooking.
Heat 2 tbsp of the unsalted butter and olive oil in the non-stick bowl.
Add the chopped onion and mushrooms and cook until they begin to soften; be
careful not to brown.
Stir in the rice to coat it with the onion and mushrooms and cook for a further 1 minute.
Pour in the wine and cook until the rice has mostly absorbed it, then add
approximately 1 pint of the chicken stock. Close the Pressure Cooker lid, checking
that it is in the locked position and that the pressure release valve is set to the
‘Seal’ position.
Select the ‘Rice’ function and cook for 10 minutes.
When cooking is complete, release the pressure by switching the pressure release
valve to ‘Vent’ and then open then unlock the lid and open carefully.
Add the remaining chicken stock, 1 tbsp butter and cheese. Stir to combine with
the rice.
Season with salt and pepper to taste and serve.
Mushroom Risotto