Preparation Method
- 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.
- Cover and set the Multi-Function Cooker to RiceMode. 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.
Variations
TOMATO BASIL RISOTTO
Make as directed, omitting sausage and pork ribs. Substitute white wine for red wine. Sprinkle 3½ pounds (about 1585 grams) whole boneless skinless chicken breasts with salt. Place on top of the vegetables. Add 1 cup (95 grams) sun-dried tomato halves and 2 tablespoons (4 grams) chopped fresh thyme with layered tomatoes and beans. Cook as directed.
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.
