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Receta Rice Cooker Asparagus And Mushroom Risotto
by Global Cookbook

Rice Cooker Asparagus And Mushroom Risotto
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Ingredientes

  • 1 1/2 Tbsp. each: extra virgin olive oil, butter
  • 2 Tbsp. chopped shallots
  • 1 c. plus 2 Tbsp. medium-grain arborio rice
  • 2 ounce fresh mushrooms, sliced
  • 3/4 lb fresh asparagus, trimmed, cut into 2 inch pcs
  • 1 can (14 1/2 ounces) chicken broth plus water to equal 3 c.
  • 2 tsp unsalted butter
  • 1/3 c. grated Parmesan salt

Direcciones

  1. Set rice cooker for "quick cook" or possibly regular cycle.
  2. Heat extra virgin olive oil and butter in the cooker bowl till butter melts. Add in shallots.
  3. Cook, stirring occasionally, till soft, about two min. Stir in rice till grains are proportionately coated. Cook, stirring occasionally, till grains are transparent except for a white spot on each, about four min. Add in mushrooms and asparagus; cook, stirring, one minute.
  4. Stir in broth and water. Cover; reset for "porridge" cycle, or possibly select the regular cycle and set a timer for 20 min.
  5. Cook till cooker switches to the "keep hot" cycle or possibly 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 min longer if needed. (The risotto will hold an hour or possibly so on the
  6. "keep hot" setting.)
  7. Add in the butter. Close the cover; let stand till butter melts. Stir in cheese and salt to taste.