Chicken & Mushroom Risotto
Source & History
This was in the book that came with my first-ever rice cooker. By the way, rice cookers are one of the best inventions ever. It has become rather a favourite around here. And yes, it is cooked in the rice cooker.
Notes
- I just use fresh button mushrooms for this but I would imagine that it would be just a good with some of the other varieties of mushrooms that you can get in the supermarket these days.
- I sometimes make this with regular Doongara rice (the low GI stuff) instead of Arborio rice.
- Author
- Aileen Sorohan
Ingredients
- 3 tbsp Butter
- 2 tbsp olive oil
- 1 Brown onion finely diced
- 150 grams button mushrooms sliced (4 cups)
- 1 3/4 cups Arborio rice
- 3 cups chicken stock
- 1/4 cup parmesan cheese grated
- 1 tbsp flat leaf parsley chopped
Instructions
- Place butter & oil into the cooking bowl of the rice cooker. Press the selector switch to 'Cook'. Heat for 1 minute.
- Add onion & mushrooms, cook for 5 minutes or until the mushrooms are soft, stirring constantly.
- Add rice & stir well to coat with oil.
- Add stock. Stir well, then cover with lid and cook until selector switch changes to 'Warm'. Stir once during cooking.
- Stir rice & fold through the cheese & parsley. Replace lid & stand for 10 minutes on 'Warm' before serving.
