Sage Multi Cooker BRC600UK - Manual (Page 26)

25
ReCIPeS
RISotto al a fUngHI
Serves 4–6
IngRedIentS
1 tablespoon oil
30g butter
100g finely diced flat pancetta
1 onion, finely chopped
400g assorted mushrooms, sliced
350g Aborio, Canaroli or Vialone rice
125ml (½ cup) good quality dry white wine
1 litre hot chicken stock
½ cup grated pecorino or parmesan cheese
Salt and freshly ground pepper
metHod
Sauté setting
1. Press the ‘Menu Selector’ button to the
SAUTÉ setting. Heat removable cooking
bowl for 3 minutes with lid on.
2. Remove lid, add oil and butter, heat
1 minute or until butter has melted.
Add pancetta and cook stirring for
4–5 minutes or until crisp and fat has
rendered out.
3. Add onions, cover with lid and cook,
stirring occasionally for 3–4 minutes, or
until onions have softened.
4. Add mushrooms, cover with lid and cook
for 3 minutes or until mushrooms have
softened slightly.
5. Add rice, mix well, cover with lid
and cook for 2–3 minutes, stirring
occasionally.
6. Stir in wine, and cook uncovered for
3 minutes or until all wine is absorbed.
Risotto setting
7. Stir in stock, cover with the lid and
press the ‘Menu Selector’ button to
the RISOTTO setting.
8. When it switches to the WARM setting,
which will take about 20–30 minutes,
remove the lid and stir through grated
pecorino cheese. Season to taste.
Serve immediately.
A variety of mushrooms can be used for this
recipe such as chestnut, oyster and shiitake.