Mastering the Multi Function Cooker

38 | mu lt i -f u n c t i o n c o o k e r
1. Set the Multi-Function Cooker to Sauté/Sear Mode,
MEDIUM. Press Start. Add shallot, butter and oil.
Cook until tender, 5-6 minutes. Stir in mushrooms
and rosemary. Add rice and cook until slightly
golden, stirring occasionally. Add garlic and cook
for 1 minute. Add wine and cook, stirring constantly,
until the wine is absorbed. Stir in broth and salt.
2. Cover and set the Multi-Function Cooker to Rice
Mode. Select Rice 1 and press Start. Cook until Rice
Mode cycle is complete (about 45 minutes). When
finished cooking, uncover and remove the vessel
from the Multi-Function Cooker. Stir in cheese and
pepper. Top with additional cheese and garnish with
rosemary sprigs, if desired.
VARIATION: TOMATO BASIL RISOTTO
Make as directed, omitting mushrooms and rosemary.
Decrease chicken broth to 2½ cups (600 grams).
Sauté 2 cups (400 grams) seeded chopped fresh
tomatoes with the shallot, butter and oil. Increase
MUSHROOM PARMESAN RISOTTO
Makes 6 Servings
Multi-Function Cooker Mode: RICE 1
The earthy flavors provided by fresh baby portobella mushrooms and rosemary complement each other
beautifully in this Parmigiano-Reggiano risotto. Serve it as a side dish or a lighter meal option.
¼ cup (25 grams) finely chopped shallot
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 millimeters) olive oil
3 cups (250 grams) sliced fresh baby portobella
mushrooms
2 tablespoons (4 grams) chopped fresh rosemary
2 cups (300 grams) Arborio rice
1 clove (5 grams) garlic, minced
1 cup (237 milliliters) dry white wine
3 cups (720 grams) chicken broth
1 teaspoon (3 grams) kosher salt
1 cup (100 grams) freshly grated Parmigiano-
Reggiano cheese, plus additional for serving
½ teaspoon (1 gram) ground black pepper
Fresh rosemary sprigs, if desired
garlic to 2 cloves (10 grams). Add ¼ cup (8
grams) chopped fresh basil when stirring in the
cheese and pepper. Top with additional cheese and
garnish with fresh basil leaves, if desired.
VARIATION:
FRESH HERB RISOTTO
Make as directed, omitting mushrooms. Increase dry
white wine to 2 cups (473 milliliters). Decrease
chicken broth to 2½ cups (600 grams). Add
1 tablespoon (2 grams) fresh thyme leaves and
¼ cup (8 grams) chopped fresh chives and basil.
Remove the vessel from the Multi-Function Cooker, and
stir in thyme, chives and basil when stirring in the cheese
and pepper. Top with additional cheese and drizzle with
truffle oil, if desired.
PRO TIP
For the best results, start sautéing the shallots when
the vessel is cold. This causes them to only sweat
and not become overcooked. Also, sautéing the
mushrooms with the rosemary releases the flavor of
the herb and allows the mushrooms to absorb it.
RICE