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Home Cannelloni Stuffed Pasta

Faux-otto (rice Cooker Risotto) Recipe

Ingredients

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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The Cook

pkusmc Kalispell, MT

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