Mushroom risotto
Requirements
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 1 sprig of fresh rosemary
- 1½ cups Arborio rice
- ¾ cup white wine
- 4 cups broth (a vegetarian option, use chicken broth if the recipe does not have to be vegetarian)
- 1 teaspoon salt and 1 teaspoon ground black pepper
- ½ cup grated Parmesan cheese
Preparation
1. Select the saute function and start preheating. After a few minutes of heating, add the oil and butter.
2. Once the butter has melted, add the mushrooms and cook until soft, about 5 minutes, then add the onion and rosemary and cook for a further 5 minutes.
3. Add the rice and stir until the grains are coated with the butter/olive oil mixture and lightly browned, about 5 minutes, then add the wine and simmer for another 5 minutes.
4. Pour in the chicken stock, salt and pepper and stir well.
5. Secure the lid and press the manual setting and set the cooking time to 8 minutes and start the cooking programme.
6. Release the pressure completely at the end of the cooking programme if this has not already been done automatically. Remove the rosemary stem, add the parmesan cheese and stir until creamy, for about 1 minute.
7. Check the taste, adjust to taste with salt and pepper if desired and serve hot.