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Creamy Fontina Risotto
with Mushrooms
This creamy risotto makes a marvelous side dish or
can be served as a first course.
Makes 8 cups (2L) (serves 16 as a side dish, 8 as a
first course)
5
teaspoons (25ml) unsalted butter, divided
5
teaspoons (25ml) extra virgin olive oil,
divided
2/3
cup (167ml) finely chopped onion or shallot
2
cup (Rice Cooker) Arborio rice
3/4
tablespoons (188ml) dry white vermouth
or other dry white wine (not Chardonnay)
6
cups (1.5L) low-sodium chicken broth
12
ounces (336g) shiitake mushrooms,
tough stems removed, thinly sliced
1/2
teaspoon (2ml) thyme
6
ounces (168g) shredded Fontina cheese
1
teaspoon (5ml) freshly ground pepper
Chopped fresh thyme and Italian parsley
as garnish, optional
Place 1-1/2 teaspoons (7ml) each of the butter and
olive oil in the Rice Cooking Bowl of the Cuisinart
Rice Cooker. Cover, turn on, and wait one minute.
Stir in the chopped onion and cover; cook 1 minute.
Add the rice; stir to coat completely. Cover and
cook 2 minutes. Stir in the wine; cover. Cook 2 to 3
minutes until the wine is completely absorbed. Add
the chicken stock; stir.
Cover and cook until Rice Cooker switches to
"Warm", about 35 to 40 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining tea-
spoon of the butter with the remaining teaspoon of
the oil in a 10-inch (25cm) nonstick skillet over
medium high heat. When bubbling, add the mush-
rooms, stir to coat, and cook, stirring now and then
until the mushrooms are golden and slightly crispy.
When Rice Cooker switches to "Warm", stir in the
shredded Fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
Nutritional information per serving (1/2 cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g •
fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg •
calc. 86mg • fiber 1g
Red Beans & Rice
This version of the traditional long cooking New
Orleans dish can be made in less than 30 minutes
in the Cuisinart
™
Makes 8 cups (2L)
8
ounces (224g) smoked chicken or turkey
andouille sausage*
Cooking spray
2
can (15 ounce/420g) red beans, rinsed
and drained
2
teaspoon (10ml) good quality olive oil
6
tablespoons (90ml) finely chopped onions
4
tablespoons (60ml) finely chopped celery
6
tablespoons (90ml) finely chopped green
bell pepper
2
clove garlic, finely chopped
2
cup (Rice Cooker) long grain rice
1
teaspoon (5ml) thyme
1
bay leaf
3
cups (750ml) chicken stock
6
tablespoons (90ml) chopped Italian
parsley
Tabasco
™
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into 1/2-inch
pieces. Lightly coat the interior of the steaming tray
with cooking spray. Place the red beans and sliced
sausage into the steaming tray; reserve.
Insert the Rice Cooking Bowl into the Cuisinart
Rice Cooker. Place the olive oil in the Rice Cooker
Bowl, cover, and turn on for 1 minute. Add the
onions, celery, bell pepper, and garlic; stir to coat
with oil. Cover and cook 3 to 4 minutes. Stir in the
rice and thyme. Stir until rice is opaque, 3 to 4 min-
utes. Tuck in the bay leaf and add the chicken
stock. Place the filled steaming tray on the Rice
Cooking Bowl; cover. Turn the Rice Cooker on and
cook until it switches to "Warm", about 20 to 25
minutes. Let stand at "Warm" for 5 minutes.
Transfer beans and sausage to a medium bowl;
add cooked rice mixture to the same bowl. Remove
and discard bay leaf. Gently toss rice mixture with
beans and sausage. Add parsley and toss to com-
bine. Transfer to a warmed bowl to serve. Serve
with hot sauce if desired.
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It can
be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving:
Calories 265 (14% from fat) • carb. 43g • pro.13g •
fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg •
13
Rice Cooker.
®
or other hot sauce
calc. 43mg • fiber 5g
™
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