Ingredients
1½tablespoons extra virgin olive oil¼cup finely chopped shallots (about 1 small)3garlic cloves, finely chopped1½teaspoons sea salt, divided1teaspoon freshly ground black pepper, divided15ounces sliced mixed mushrooms (shiitake work very well), divided1tablespoon unsalted butter1tablespoon fresh thyme, divided2½cooker cups Arborio rice2⁄3cup dry white wine4cups chicken stock, hot5large fresh basil leaves, thinly sliced (chiffonade)2tablespoons fresh lemon juice1⁄3cup grated Parmesan¾cup mascarpone
Preparation
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.
