Mushroom and chicken risotto
Remember when risotto was all the rage and you spent far too long standing at the
stove, stirring the pot, while your guests enjoyed another glass of wine? Yes, us too.
But now, those days are gone as the All-in-One Cooker makes perfect, no-stir risotto
every time.
Serves 4
Preparation time 15 minutes
Pressure cooking time 14 minutes (excluding pressure building time)
Ingredients
2 tbsp olive oil
1 small leek, nely sliced
1 clove garlic, crushed
300g chicken breast llets, cut into 2cm pieces
200g button mushrooms, trimmed, sliced
2 cups (420g) arborio rice
¼ cup dry white wine
1L chicken stock, salt reduced
60g butter, chopped
½ cup freshly grated parmesan cheese
¼ cup nely chopped fresh parsley
Extra freshly grated parmesan, to serve
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 8 minutes and press START, do not close the lid. Place oil,
leek and garlic into the inner pot, cook until leek is tender. Stir occasionally during cooking.
2. Add chicken. Cook until lightly browned. Add mushrooms and rice. Stir to combine.
3. Add wine. Simmer uncovered, until wine is absorbed. Pour over the stock. Stir to combine.
4. Close lid. Select RISOTTO program in PRESSURE COOKING and press START.
5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Give the risotto
a good stir with a rubber spatula. Add butter, parmesan cheese and parsley. Stir until combined. Season to taste with salt
and pepper. Place the lid on the pot and stand for 5 minutes. Divide into bowls. Serve with extra freshly grated parmesan.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
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