Creamy Fontina Risotto with Mushrooms - 3 Cups

Makes 3 cups (serves 6 as a side dish, 4 as a first course)

2½teaspoons unsalted butter, divided 2½teaspoons extra virgin olive oil, divided 1⁄3cup finely chopped onion or shallot 1cup (Rice Cooker) Arborio rice 6tablespoons dry white vermouth or other dry white wine (not Chardonnay) 3cups (standard liquid measure) low-sodium chicken broth 6ounces shiitake mushrooms, tough stems removed, thinly sliced ¼teaspoon thyme 3ounces shredded fontina cheese ½teaspoon 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 1½ 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 28 to 30 minutes, stirring 2 or 3 times during cooking. While the risotto is cooking, heat the remaining teaspoon of the butter with the remaining teaspoon of the 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.