Mushroom Risotto - Aroma SIMPLY MING ARC-6506 Instruction Manual

RECIPES

Mushroom Risotto

Ingredients
2 tblsp olive oil
1 cup sliced mushrooms of
your choice
2 cups arborio rice
½ onion, diced
2 garlic cloves, crushed
1 cup white wine
2 tblsp butter
Ingredients
Cake:
½ box yellow cake mix of your choice
rum to substitute for water
Glaze:
½ cup rum
½ cup butter
½ cup brown sugar
¹⁄₈ cup water
28
3 cups chicken stock
½ cup heavy cream
½ cup shredded parmesan cheese
¼ cup chopped italian parsley
_ salt and pepper
Prepare ½ box of cake batter according to directions, but replace half of the water
amount asked for with rum. Since using half of the cake mix, the water/rum ratio should
also be cut in half. Rinse the inner pot and coat with a cooking spray. Add the batter and
set on cake mode. Wait for cake cycle to finish and remove carefully by inverting onto a
wire rack.
For the glaze, set your rice cooker on Sauté-Then-Simmer
water, butter, sugar and rum. Stir until sugar has dissolved and butter has melted. With
a toothpick poke holes into the cake and pour the glaze on top, smoothing with a knife if
needed.
Set the rice cooker to the Sauté-Then-Simmer
and add olive oil, garlic, mushrooms and onion. Sauté until
onions are soft for about 8 minutes. Add rice and stir. Add wine
and cook until mostly absorbed by rice. Add the chicken stock
and close the lid. Once the rice cooker beeps, add the cream,
parmesan cheese, butter and parsley. Stir to combine and taste.
Add salt and pepper if needed.
(STS ) function
™ ™
Rum Cake
(STS ) function and add
™ ™