69
COOK LOW BUTTON and cook for
4 – 6 hours.
5. Season with salt and stir through
lemon juice and chopped coriander.
Serve with yoghurt.
RISOTTO MILANESE
Serves 4 – 6
Ingredients
1 tablespoon olive oil
40 g butter
1 onion, finely chopped
2 cloves garlic, crushed
350 g Aborio or Canaroli rice
1 cup white wine
4 cups hot chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
Method
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Remove lid, add oil and half of the
butter, heat for 1 minute or until mel-
ted.
3. Add onion and garlic, cover with lid,
cook for 3 – 4 minutes, stirring occa-
sionally, until onion has softened.
4. Add rice, mix well, cover with lid,
cook for 2 – 3 minutes or until rice is
glossy.
5. Stir in wine, cover and simmer for
2 – 3 minutes or until wine has been
absorbed.
RISOTTO Setting
1. Stir in chicken stock, mixing well.
Cover with lid and press the RISOTTO
button and then the START|CANCEL
button.
2. When it has automatically swit-
ched to the KEEP WARM set-
ting, which will take about
20 – 30 minutes, remove lid and stir
through remaining butter and half
the parmesan.
Serve immediately topped with parme-
san.
RISOTTO AL A FUNGHI
Serves 4 – 6
Ingredients
2 tablespoons oil
30 g butter
6 to 8 eschallots, finely chopped
400 g assorted mushrooms, sliced
350 g Arborio or Carnaroli rice
½ cup dry white wine
6 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
