Risotto Al A Funghi

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

1. Press the SAUTÉ|SEAR button and then the START|CANCEL button. Heat removable cooking bowl for 3 minutes.
2. Remove lid, add oil and butter, heat 1 minute or until butter has melted.
3. Add chopped eschallots, cover with lid and cook, stirring occasionally for 3–4 minutes or until eschallots have softened.
4. Add mushrooms, cover with lid and cook for 3 minutes or until mushrooms have softened slightly.
5. Add rice, mix well, cover with lid and cook for 2–3 minutes, stirring occasionally.
6. Stir in wine, and cook uncovered for 2–3 minutes or until all the wine is absorbed.
7. Press START/CANCEL button to end saute setting.

RISOTTO Setting

1. Stir in stock, cover with lid and press the RISOTTO button and then the START|CANCEL button.
2. When it switches to the WARM setting, 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