Warranty

MUSHROOM RISOTTO

Prep Time: 15

Cook Time: 30

Makes: 8 (1/2 cup) servings

Ingredients

2 Tbsp. olive oil

1 (8 oz.) pkg. sliced Portobello

mushrooms

1/2 cup diced shallots

2 Tbsp. butter, divided

3/4 cups Arborio rice

1/4 cup dry white wine

3 cups chicken broth

1/4 cup fresh grated Parmesan

cheese

Fresh ground sea salt and

black pepper to taste

Directions

Press the sauté button and add olive oil; heat 2 to 3 min with the lid on. Add

mushrooms and shallots; cook and manually stir 3 min. or until softened.

Remove from cooking bowl; set aside.

Attach the stirring arm over the prongs on the drive shaft in the base of the

cooking bowl. Switch to the risotto button and melt 1 Tbsp. butter in the

cooking bowl. Add rice. Cook with stirring arm in place 5 min. or until rice

is light, golden brown in color. Add wine and continue cooking until wine is

absorbed.

Add 1 cup chicken broth; cook until absorbed. Continue adding broth 1 cup at

a time, until liquid is absorbed and the rice is al dente, about 30 min.

Add mushrooms, remaining butter and Parmesan cheese. Cook and stir 1 to 2

minutes to combine.