Receta Rice Cooker Asparagus And Mushroom Risotto
Ingredientes
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Direcciones
- Set rice cooker for "quick cook" or possibly regular cycle.
- Heat extra virgin olive oil and butter in the cooker bowl till butter melts. Add in shallots.
- 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.
- Stir in broth and water. Cover; reset for "porridge" cycle, or possibly select the regular cycle and set a timer for 20 min.
- 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
- "keep hot" setting.)
- Add in the butter. Close the cover; let stand till butter melts. Stir in cheese and salt to taste.