Petitchef

Rice cooker recipes: dried mushroom risotto

Main Dish
4 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 4
1 ounce dried mushrooms

2 cups hottest possible tap water

About 1 1/2 cups of beef, chicken or vegetable stock

1 tablespoon olive oil

1 tablespoon of a low saturated fat buttery spread

1/2 cup minced celery

1/4 cup dry white wine

1 cup plus 2 tablespoons Arborio rice


To finish:

2 teaspoons buttery spread

2 teaspoons dried parsley

salt and pepper to taste

1/4 cup grated Parmesan cheese (optional) plus more for serving

Preparation

  • Place the mushrooms in a small bowl and add the hot water. Let stand for an hour or longer. (Or combine the mushrooms and water in a microwave-safe container, cover tightly with plastic wrap and microwave on high for 5 minutes. Let cool to room temperature.)
  • When the mushrooms are soft, remove them from the liquid squeezing gently to remove as much liquid as possible. Remember to save all the liquid.
  • Slice the mushrooms into pieces, about 1/4 x 1 inch. Discard any tough stems. Keep in mind that the smaller you cut the pieces, the less intense the mushroom flavor will be.
  • Carefully pour the mushroom soaking liquid into a measuring cup, leaving any grit behind. Add the stock to the mushroom soaking liquid until you have 3 cups.
  • Set the rice cooker for the Quick Cook or regular cycle. Place olive oil and buttery spread in the rice cooker bowl. When the butter melts, add the celery.
  • Cook, stirring a few times until softened ? about 2 minutes. Stir in the wine and cook for 1 to 2 minutes. Add the rice and stir with a rice paddle until the grains are evenly coated and hot.
  • Cook, stirring a few times, until the grains of rice are transparent except for a white spot on each ? about 3 to 5 minutes.
  • Add the stock mixture and mushrooms to the rice and stir to combine. Close the cover and reset for the risotto cycle. Cook for 20 minutes.
  • When the machine switches to the Keep Warm cycle (or after 20 minutes are up) open the cover and stir with the rice paddle or a wooden spoon.
  • The risotto should be al dente, tender with just a touch of tooth resistance. You can keep the risotto on Keep Warm for up to an hour.
  • When ready to serve, stir in the buttery spread, parsley and salt and pepper (to taste). If you're using Parmesan, soy or rice cheese add it at this time.
  • If you have some people who want cheese and others who don't, sprinkle grated cheese on top of their risotto. Or you can serve the no cheese please folks first and then add cheese to the rest of the risotto.





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