This creamy risotto makes a marvelous side dish or can be served as a first course.
5 teaspoons unsalted butter, divided 5 teaspoons extra virgin olive oil, divided 2⁄3 cup finely chopped onion or shallot 2 cups (Rice Cooker) Arborio rice ¾ cup dry white vermouth or other dry white wine (not Chardonnay) 6 cups (standard liquid measure) low-sodium chicken broth 12 ounces shiitake mushrooms, tough stems removed, thinly sliced ½ teaspoon thyme 6 ounces shredded fontina cheese 1 teaspoon freshly ground pepper chopped fresh thyme and Italian parsley as garnish, optional
Nutritional information per serving (½ cup): Calories 207 (34% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg • calc. 86mg • fiber 1g
Place 3 teaspoons each of the butter and olive oil in the cooking bowl of the Cuisinart® Rice Cooker/Steamer. Cover, turn on, and wait one minute. Stir in the chopped onion and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 minutes. Stir in the wine; cover. Cook 2 to 3 minutes until the wine is completely absorbed. Add the chicken stock; stir. Cover and cook until Rice Cooker switches to Warm, about 35 to 40 minutes, stirring 2 or 3 times during cooking. While the risotto is cooking, heat the remaining butter with the remaining oil in a 10-inch nonstick skillet over medium high heat. When bubbling, add the mushrooms, stir to coat, and cook, stirring now and then until the mushrooms are golden and slightly crispy. When Rice Cooker switches to Warm, stir in the shredded fontina, cooked shiitakes and ground pepper. Serve risotto hot. May be garnished with chopped fresh thyme and parsley, if desired.
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