Mushroom Risotto

Makes about 8 cups

1    tablespoon olive oil
1    tablespoon unsalted butter
1    medium leek, cleaned well
      and finely chopped
1    teaspoon kosher salt, divided
¼   teaspoon freshly ground black pepper
1    pound sliced mushrooms
3    sprigs fresh thyme
2    cups Arborio rice
½   cup dry white wine
4    cups mushroom stock*
½   cup frozen peas, not thawed
½   cup shredded fontina
      (about 1¼ ounces)

Nutritional information per first-course
serving (½ cup): Calories 152 (16% from fat) • carb. 26g • pro. 6g
fat 3g • sat. fat 1g • chol. 4mg • sod. 342mg calc. 19mg • fiber 2g

1. Put the oil and butter into the cooking pot
of the Cuisinart® Multicooker and select
Sauté/Brown. Set the temperature to Low
and press Start.
2. Once the unit is preheated and the oil is
hot and butter melted, add the leek with ½
teaspoon of the salt and pepper. Stir and
cook until soft and fragrant. Add the sliced
mushrooms and thyme, and cook until soft
and browned at the edges, about 4 to
5 minutes.
3. Add the rice and stir to evenly coat with
the other ingredients. Cook until the outer
edges are translucent, but the middle is still
opaque. Add the wine and stir until the wine
evaporates and the pot is just about dry,
about 1 to 2 minutes. Press Stop. Add stock
and remaining salt.
4. Secure the lid and select Risotto. Set the time
for 3 minutes and press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once pressure is completely released,
carefully open lid and stir in the peas
and cheese.
7. Remove thyme sprigs, taste and adjust
seasoning as desired. Serve immediately.
*If mushroom stock is not available, low-sodium
chicken stock or broth may be used.