Bedienungsanleitung Cuisinart CRC 800 (Seite 14 von 21) (Englisch)

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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 6 cups (serves 12 as a side dish, 8 as a

first course)

5 teaspoons unsalted butter, divided

5 teaspoons extra virgin olive oil, divided

⁄

cup finely chopped onion or shallot

2 cups (Rice Cooker) Arborio rice

¾ cup dry white vermouth or other

dry white wine (not Chardonnay)

6 cups (standard liquid measure)

low-sodium chicken broth

12 ounces shiitake mushrooms, tough

stems removed, thinly sliced

½ teaspoon thyme

6 ounces shredded fontina cheese

1 teaspoon freshly ground pepper

chopped fresh thyme and Italian parsley

as garnish, optional

Place 3 teaspoons each of the butter and olive oil

in the cooking bowl of the Cuisinart

Rice Cooker/

Steamer. 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

butter with the remaining oil in a 10-inch nonstick

skillet over medium high heat. When bubbling, add

the mushrooms, 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 (½ 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

Rice Cooker/Steamer.

Makes 8 cups

8 ounces smoked chicken or turkey

andouille sausage*

cooking spray

2 cans (15 ounces each) red beans, rinsed

and drained

2 teaspoons good quality olive oil

6 tablespoons finely chopped onion

4 tablespoons finely chopped celery

6 tablespoons finely chopped green

bell pepper

2 cloves garlic, finely chopped

2 cups (Rice Cooker) long grain rice

1 teaspoon thyme

1 bay leaf

3 cups (standard liquid measure)

chicken stock

6 tablespoons chopped Italian parsley

Tabasco

or other hot sauce

Divide the sausage in half. Finely chop half the

sausage; cut the remaining sausage into ½-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 cooking bowl into the Cuisinart

Rice

Cooker/Steamer. Place the olive oil in the bowl,

cover, and turn on for 1 minute. Add the onion,

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 minutes.

Tuck in the bay leaf and add the chicken stock.

Place the filled steaming tray on the 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 combine. 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 (½ cup):

Calories 265 (14% from fat) • carb. 43g • pro.13g

• fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg

• calc. 43mg • fiber 5g

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