Catler RC 4010 - Manual (Page 29)

27
RECIPES
RISOTTO AL A FUNGHI
Serves 4-6
2 tablespoons oil
30g butter
6 to 8 eschallots, fi nely chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup dry white wine
6 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes.
2. Remove lid, add oil and butter, heat 1
minute or until butter has melted.
3. Add chopped eschallots, cover with lid
and cook, stirring occasionally for 3- 4
minutes or until eschallots have softened.
4. Add mushrooms, cover with lid and cook
for 3 minutes or until mushrooms have
softened slightly.
5. Add rice, mix well, cover with lid and cook
for 2 - 3 minutes, stirring occasionally.
6. Stir in wine, and cook uncovered for 2-3
minutes or until all the wine is absorbed.
RISOTTO Setting
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
2. When it switches to the WARM setting,
which will take about 20 - 30 minutes,
remove the lid and stir through grated
pecorino cheese and chopped sage
Season to taste with salt and pepper
Serve immediately.
A variety of mushrooms can be used for this
recipe i.e.; Swiss Brown, Portobello, shiitake,
fi eld, oyster etc.
NOTE
CHICKEN RISOTTO WITH PESTO &
ROCKET
Serves 4-6
30g butter
300g chicken breast fi llet, thinly sliced
1 tablespoon oil
1 large onion, fi nely chopped
3 cloves garlic, fi nely chopped
350g Arborio or Carnaroli rice
5 cups chicken stock
bbb cup pesto
¼ cup grated parmesan cheese
50g baby rocket leaves
Extra
bbb cup grated parmesan cheese
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add half of the butter, heat
for 1 minute or until melted.
3. Add half the chicken, cover with the lid
and cook for 3 - 4 minutes.
4. Remove lid, stir and cook for a further
3 - 4 minutes or until chicken is lightly
browned and cooked through. Remove
from removable cooking bowl and keep
warm. Repeat with remaining chicken,
remove and set aside.
5. Heat remaining butter and oil until butter
is melted. Add onion and garlic, cover
with lid, cook for 3 - 4 minutes, stirring
occasionally, until onion has softened.
6. Add rice, mix well, cover with lid, cook for
2 - 3 minutes or until rice is glossy.