17
MUSHROOM RISOTTO
Prep Time: 15
Cook Time: 30
Makes: 8 (1/2 cup) servings
Ingredients
2 Tbsp. olive oil
1 (8 oz.) pkg. sliced Portobello
mushrooms
1/2 cup diced shallots
2 Tbsp. butter, divided
3/4 cups Arborio rice
1/4 cup dry white wine
3 cups chicken broth
1/4 cup fresh grated Parmesan
cheese
Fresh ground sea salt and
black pepper to taste
Directions
Press the sauté button ( ) and add olive oil; heat 2 to 3 min with the lid on.
Add mushrooms and shallots; cook and manually stir 3 min. or until softened.
Remove from cooking bowl; set aside.
Attach the stirring arm over the prongs on the drive shaft in the base of the
cooking bowl. Switch to the risotto button ( ) and melt 1 Tbsp. butter in the
cooking bowl. Add rice. Cook with stirring arm in place 5 min. or until rice
is light, golden brown in color. Add wine and continue cooking until wine is
absorbed.
Add 1 cup chicken broth; cook until absorbed. Continue adding broth 1 cup at
a time, until liquid is absorbed and the rice is al dente, about 30 min.
Add mushrooms, remaining butter and Parmesan cheese. Cook and stir 1 to 2
minutes to combine.
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