Risotto Al Funghi - Breville BRC510 Instruction Booklet

RECIPES

RISOTTO AL FUNGHI

Serves 4
INGREdIENTS
2 Tablespoons oil
30g butter
6 to 8 eschallots (French brown onions), finely
chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup/125ml dry white wine
6 cups/1.5 litres vegetable or chicken stock
½ cup/60g grated pecorino or parmesan cheese
2 Tablespoons chopped fresh sage
Salt and freshly ground pepper
Saute Setting
1. Press the 'Menu Selector' button to the
'Saute' setting. Heat for 3 minutes.
2. Remove lid, add oil and butter, heat
1 minute or until butter has melted.
3. Add chopped eschallots, cover with
a lid and cook for 3- 4 minutes until
eschallots have softened, stirring
occasionally.
4. Add mushrooms, cover with the lid and
cook for 3 minutes or until mushrooms
are slightly softened, stirring occasionally.
5. Add rice , mix well, cover with lid and cook
for 2 to 3 minutes, stirring occasionally.
6. Stir in wine, mixing well and cook
uncovered for 3 minutes or until all wine
is absorbed.
Risotto Setting
7. Stir in stock, mixing well. Cover with the
lid and press the 'Menu Selector' button
to the 'Risotto' setting.
8. When the Risotto & Rice switches to the
'Warm' setting, which will take about
20 to 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.
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