Multi-Cooker Mushroom Risotto
Using a multicooker, it’s simple to prepare risotto without having to stand at the stove and constantly stir the rice. We suggest using wild mushrooms here, but feel free to swap in a cup of cooked peas or other vegetables at the end.
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 12 oz. (375 g) wild mushrooms, brushed clean, trimmed and cut into bite-size pieces
- 2 shallots or 1/2 yellow onion, finely chopped
- 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
- 1/2 cup (4 fl. oz./125 ml) dry white wine or vermouth
- 4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth, plus more if needed
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus shaved Parmesan for garnish
- Chopped fresh chives for garnish
Set a Philips multicooker on the risotto setting. In the multicooker, melt the butter with 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Transfer to a bowl.
Add the remaining 1 Tbs. of the olive oil to the multicooker. When it is hot, add the shallots and cook, stirring, until softened, about 2 minutes. Add the rice and cook, stirring, for 1 minute to toast slightly. Add the wine and stir until it evaporates. Add 2 cups (16 fl. oz./500 ml) of the broth.
Close the lid and cook for 7 minutes, then add the remaining 2 cups (16 fl. oz./500 ml) broth. Close the lid and cook until the program time is complete.
Stir the rice and taste for doneness; it should be al dente (tender but firm to the bite) and the liquid should be soupy. If it is not done, stir in about 1/2 cup (4 fl. oz./125 ml) broth and continue to cook on the risotto setting until the rice is cooked. Add the mushrooms and stir in the cheese. Garnish with chives and shaved Parmesan and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen