Cook the Book: Rice Cooker Mushroom Risotto

Name: Cook the Book: Rice Cooker Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters uncooked Arborio rice; 4 servings Freshly ground black pepper; 79 milliliters butter; 227 grams button mushrooms, sliced; 946 milliliters chicken stock, hot; 237 milliliters dry white wine; 59 milliliters chopped fresh parsley; 1 garlic clove, crushed; 170 grams Potobella mushrooms, sliced; 2 Tbsps olive oil; 118 milliliters grated Parmesan cheese

You can never have too many main course recipes, so give Cook the Book: Rice Cooker Mushroom Risotto a try. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 765 calories, 20g of protein, and 29g of fat. This recipe serves 4. Head to the store and pick up olive oil, pepper, butter, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine.

Instructions

In a large frying pan, heat half the oil and butter; add the onion and garlic and cook until the onion is tender.

Ingredients you will need

Butter

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the rice and stir through to coat the rice with the onion mixture.

Ingredients you will need

Onion

Rice

Add the wine and cook, stirring, until most of the liquid has been absorbed.

Ingredients you will need

Wine

Transfer the mixture to the rice cooker cooking pan.

Ingredients you will need

Rice

Equipment you will use

Rice Cooker

Frying Pan

Add the hot chicken stock and stir through. Making sure that the exterior of the pan is dry, place in the heating vessel.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

Replace the lid.

Depress the automatic control lever to Cook.

When the cooking is complete, the lever will automatically switch to the Keep Warm mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT REMOVE THE LID.

Ingredients you will need

Rice

Meanwhile, heat the remaining oil and butter in a frying pan, add the mushrooms, and cook, stirring, until the mushrooms are tender; drain any excess liquid.

Ingredients you will need

Mushrooms

Butter

Cooking Oil

Equipment you will use

Frying Pan

After the rice has been in the Keep Warm mode for 10 minutes, open the lid. Stir in the mushrooms, Parmesan, and parsley. Season to taste with black pepper.

Ingredients you will need

Black Pepper

Mushrooms

Parmesan

Parsley

Rice

Serve immediately.

Equipment

Frying Pan

Rice Cooker

Ingredients

Servings:

473milliliters

uncooked Arborio rice 4servings

Freshly ground black pepper 79milliliters

butter 227grams

button mushrooms, sliced 946milliliters

chicken stock, hot 237milliliters

dry white wine 59milliliters

chopped fresh parsley 1

garlic clove, crushed 170grams

Potobella mushrooms, sliced 2Tbsps

olive oil 118milliliters

grated Parmesan cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.