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R E C I P E S
R I S O T T O A I F U N G H I
Serves 4 – 6
•
Ingredients
2 tablespoons oil
30 g butter
6 to 8 eschallots, finely chopped
400 g assorted mushrooms, sliced
350 g Arborio or Carnaroli rice
1/2 cup dry white wine
6 cups hot vegetable or chicken stock
1/2 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 remov -
able cooking bowl for 3 minutes with lid on.
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 mi-
nutes 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 occasio-
nally.
6. Stir in wine, and cook uncovered for 2 – 3 minutes or until all the wine is ab-
sorbed.
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