1½ tablespoons extra virgin olive oil ¼ cup finely chopped shallots (about 1 small) 3 garlic cloves, finely chopped 1½ teaspoons sea salt, divided 1 teaspoon freshly ground black pepper, divided 15 ounces sliced mixed mushrooms (shiitake work very well), divided 1 tablespoon unsalted butter 1 tablespoon fresh thyme, divided 2½ cooker cups Arborio rice 2⁄3 cup dry white wine 4 cups chicken stock, hot 5 large fresh basil leaves, thinly sliced (chiffonade) 2 tablespoons fresh lemon juice 1⁄3 cup grated Parmesan ¾ cup mascarpone
Nutritional information per serving (based on 1 cup): Calories 342 (34% from fat) • carb. 43g • pro. 10g • fat 13g • sat. fat 7g • chol. 31mg • sod. 836mg • calc. 73mg • fiber 2g
Put the olive oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. Once oil is hot and shimmering, about 2 minutes, add the shallot, garlic and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add 1⁄3 of the mushrooms, butter and 2 teaspoons of the thyme. Sauté until softened and fragrant, 2 minutes. Add the rice and sauté until just translucent, about 10 minutes. Pour in the wine and cook until almost completely evaporated and then add the remaining mushrooms, salt and pepper. Sauté for about 3 minutes, until they are just starting to cook. Pour in all of the hot stock. Close the lid of the cooker and let the risotto finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the reserved thyme, basil, lemon juice, Parmesan, and mascarpone. Serve immediately. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.