You are|Are|Again} looking for inspiration recipes mushroom risotto – rice cooker method that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious mushroom risotto – rice cooker method should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of mushroom risotto – rice cooker method, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare mushroom risotto – rice cooker method delicious wherever you are, because as long as you know the trick, this dish is can become dish special.

Ingredients and seasonings must exist in prepare

1. Use 2 tablespoons Olive Oil *OR Butter if you prefer
2. Use 1 Onion *finely chopped
3. Use 1 clove Garlic *finely chopped
4. Take 10-12 Mushrooms *about 300g, sliced
5. Prepare 2 cups (*180ml cup) Arborio Rice
6. Prepare 1/2 cup Sake (Rice Wine) OR Dry White Wine
7. Prepare 3 cups Chicken Stock *cooled OR cold
8. Prepare Salt & Pepper
9. Prepare 1-2 tablespoons Parsley *finely chopped
10. Prepare Grated Parmesan Cheese as required

Then, add the rice and stir until the rice is 'pearly'. Add the wine and wait for the alcohol to boil off, stirring through. Remove from heat and set aside. When the butter has melted, add the chopped shallot or onion.

Steps to make Mushroom Risotto – Rice Cooker Method:

1. In a frying pan or large saucepan, heat Oil, and cook Onion, Garlic and Mushroom over medium high heat for 2-3 minutes. Add rice, and stir to combine.
2. Transfer the rice mixture into the rice cooker’s inner pot. Add Sake (Wine) and stir to combine.
3. Season the stock with Salt if required. Add the stock to the pot and make sure the mixture is placed evenly. Set the rice cooker at ‘Quick Cook’ mode, if your rice cooker has it, and press ‘COOK’ button to start cooking.
4. When rice is cooked, carefully stir well to achieve creamy texture. Season with Salt & Pepper if only required. Sprinkle with finely chopped Parsley and Parmesan Cheese and enjoy.
5. Done and ready to serve!

Keep the broth hot and the risotto at a low simmer throughout. Texture Risotto is done when the rice is al dente: firm but not crunchy when you bite into it. It should not be as dry as steamed rice, but should have enough liquid to make it loose. Add just a touch more broth if needed before stirring in the butter and Parmesan cheese. While at the market, I filled my basket with mushroom risotto essentials; Arborio rice, mushrooms, peas, chicken stock and Parmigiano-Reggiano.

me, the simple preparation of Mushroom Risotto – Rice Cooker Method above can help you prepare servings that are special for family/friends Congratulations enjoy