Sage theMulti Cooker BRC600UK Instruction Booklet page 31

StaRteR ReCIPeS fRom Sage
RISotto al a fUngHI
Serves 4–6
IngReDIentS
2 tablespoons oil
30g butter
6 to 8 eschallots, finely chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup dry white wine
4 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
metHoD
SaUtÉ|SeaR setting
Press the SAUTÉ|SEAR button and
1.
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes.
Remove lid, add oil and butter, heat 1
2.
minute or until butter has melted.
Add chopped eschallots, cover with
3.
lid and cook, stirring occasionally for
3–4 minutes or until eschallots have
softened.
Add mushrooms, cover with lid and cook
4.
for 3 minutes or until mushrooms have
softened slightly.
Add rice, mix well, cover with lid
5.
and cook for 2–3 minutes, stirring
occasionally.
Stir in wine, and cook uncovered for 2–3
6.
minutes or until all the wine is absorbed.
Press START/CANCEL button to end
7.
saute setting.
30
RISotto setting
Stir in stock, cover with lid and press
8.
the RISOTTO button and then the
START|CANCEL button.
When it switches to the WARM setting,
9.
which will take about 20–30 minutes,
remove the lid and stir through grated
pecorino cheese and chopped sage
Season to taste with salt and pepper
Serve immediately.
note
A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown,
Portobello, shiitake, field, oyster etc.