Ingredients
5teaspoons unsalted butter, divided5teaspoons extra virgin olive oil, divided2⁄3cup finely chopped onion or shallot2cups (Rice Cooker) Arborio rice¾cup dry white vermouth or other dry white wine (not Chardonnay)6cups (standard liquid measure) low-sodium chicken broth12ounces shiitake mushrooms, tough stems removed, thinly sliced½teaspoon thyme6ounces shredded fontina cheese1teaspoon freshly ground pepperchopped fresh thyme and Italian parsley as garnish, optional
Preparation
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.
