Faux-otto (rice Cooker Risotto)
From pkusmc 12 years agoIngredients
- 2 cups short - medium grain white rice shopping list
- 1 cup white wine (something you'd want to pour in a glass and drink…no supermarket brand) shopping list
- 6 cups chicken stock shopping list
- 10 baby bellas, chopped shopping list
- 3 T butter shopping list
- 1 shallot, chopped shopping list
- 1 clove garlic, diced shopping list
- black pepper to taste shopping list
- 1 cup fresh grated parmesan cheese shopping list
How to make it
- In a pan over medium high heat, melt 2 T butter, and add the chopped shallot, diced garlic and white rice
- Stir ingredients until the butter has coated everything.
- Add 1 cup of white wine and stir until the liquid has evaporated (so far, we're cooking a real risotto…this is where we change it up and make it simple)
- Place into a rice cooker
- Season with black pepper to taste
- Add 6 cups of warm chicken stock and turn on rice cooker to regular setting ( I microwave 2 cups at a time to warm it up a little)
- In the pan that you heated the rice in, add the remaining butter and chopped mushrooms (and any other veggie you want, i.e. asparagus, etc)
- Cook about 5 minutes until tender, and remove from the heat
- When the rice cooker is finished with its cycle, add one cup of the grated parm, and the cooked mushrooms (asparagus etc)
- Combine and let sit for a few minutes
- Serve and enjoy!
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