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Mushroom Parmesan Risotto

Ingredients

  • 300g Arborio rice
  • 200g mixed mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 700ml chicken or vegetable stock
  • 80ml white wine
  • 30g butter
  • 2 tbsp olive oil
  • 50g Parmesan cheese, grated
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Preparation

  1. Select Sauté mode on the Cuisinart CPC-900HK and heat olive oil with half the butter.
  2. Add onion and garlic, sauté until fragrant and softened.
  3. Stir in mushrooms and cook for 3–4 minutes until lightly browned.
  4. Add Arborio rice and stir well until evenly coated.
  5. Pour in white wine and cook until mostly absorbed.
  6. Add stock, then season lightly with salt and black pepper.
  7. Close the lid and cook using Risotto mode (or High Pressure for 6 minutes).
  8. Quick release pressure carefully once cooking is complete.
  9. Stir in remaining butter and Parmesan cheese until creamy.
  10. Garnish with parsley and serve immediately.

This Recipe Was Prepared With

HIGH PRESSURE MULTICOOKER CPC-900HK

HIGH PRESSURE MULTICOOKER CPC-900HK

HKD1,990.00
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