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Asparagus-Mushroom Risotto

Source of Recipe


From "The Ultimate Rice Cooker Cookbook"






List of Ingredients



• 1-1/2 Tbsp olive oil
  
• 1-1/2 Tbsp butter
  
• 2 Tbsp minced shallots
  
• 1 cup plus 2 Tbsp medium-grain arborio rice
  
• 2 ounces fresh mushrooms, sliced
  
• 3/4 lb. fresh asparagus, trimmed, cut into 2-inch pieces
  
• 1 (14-1/2 ounce) can chicken broth plus water to equal 3 cups
  
• .
  
• -- To Finish --
  
• 2 tsp unsalted butter
  
• 1/3 cup grated Parmesan cheese
  
• Salt
  






Instructions



1. Set rice cooker for "quick cook" or regular cycle. Heat olive oil and butter in the cooker bowl until butter melts. Add shallots. Cook, stirring occasionally until soft, about 2 minutes.
   
   
2. Stir in rice until grains are evenly coated. Cook, stirring occasionally, until grains are transparent except for a white spot on each, about 4 minutes. Add mushrooms and asparagus; cook, stirring, 1 minute. Stir in broth and water. Cover; reset for "porridge" cycle or select the regular cycle and set a timer for 20 minutes. Cook until cooker switches to the "keep warm" cycle or the timer sounds; stir the risotto. The risotto should have only a little bit of liquid and the rice should be tender but with a bit of resistance to the tooth. Cook a few minutes longer, if needed. (The risotto will hold an hour or so on the "keep warm" setting.)
   
   
3. Add the butter. Close the cover; let stand until butter melts. Stir in cheese and salt to taste.
   
   Makes 6 servings.