Mushroom Risotto

Here we are on another meatless Monday and just wait until you see what I’ve got for you! I love to make risotto and have several recipes, but this one was truly amazing. What I liked about this recipe: I cheated and made it in the rice cooker, while it was bubbling away I was able to quickly browse the newest Cooking Light. What I would do different: not a thing, well, maybe add some shrimp on a non meatless day. When I was envisioning this meal today, I had no intention of cheating and using the rice cooker. And I didn’t even get home late! But someone stopped by to see The Hubs about a paver project and I spent more time tracking The Hubs down, then standing out in the front yard while they talked on my phone; by that time the kids were racing in the front yard and didn’t want to come in. So, I got started much later than I thought and the rice cooker suddenly looked interesting. I had no idea how wonderfully the flavors would come together and how soft, but not mushy, the rice would be. It’s really exciting when something off-the-cuff turns out this well!  PS – Wow does this reheat well for lunch!

Ingredients:

1 1/2 Tbs olive oil
1 1/2 Tbs unsalted butter plus 2 tsp for the finish
2 Tbs minced shallot (I used yellow onion b/c it was what I had on hand)
1 cup plus 2 Tbs medium grain risotto (I used Arborio)
1 – 1 1/2 cups sliced fresh mushrooms
3 cups chicken stock (to make vegetarian, sub vegetable broth)
1/3 cup freshly grated Parmesan, plus more for serving
Salt

Preparation:

Set the rice cooker for the Quick Cook or Regular cycle.  Add olive oil and butter in the rice cooker bowl.  When the better melts, add the shallots or onion.  Cook, stirring frequently, until softened, about 2 minutes.  Add rice and stir until grains are evenly coated and hot.  Cook, stirring occasionally until grains are mostly transparent, about 3 to 5 minutes.  Add the mushrooms, stir for a minute or two.  Add the stock; stir to combine.  Close lid and reset for the Porridge or Regular cycle and set a timer for 20 minutes.  When the cooker switches to the Keep Warm cycle or the timer sounds, stir risotto.  The risotto should have only a bit of liquid left and the rice al dente.  If needed, cook for a few minutes longer.

When ready to serve, add the butter.  Close the lid for about a minute to allow butter to melt.  Stir in cheese and salt to taste. Serve immediately.

Serves 6

Prep time: 5 minutes; Cooking time: 35 minutes

 Mushroom Risotto 2

*Derived from the Ultimate Rice Cooker Cookbook

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2 Comments on “Mushroom Risotto”

  1. […] Mushroom Risotto (serves4.wordpress.com) […]


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