Gastroback 42538 Design Multicooker Advanced - Manual (Page 25)

57
risotto Milanese
Serves 4 – 6
ingredients
1 tablespoon olive oil
40 g butter
1 onion, finely chopped
2 cloves garlic, crushed
350 g Aborio or Canaroli rice
1 cup white wine
4 cups hot chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
Method
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 oil and half of the butter,
heat for 1 minute or until melted.
3. Add onion and garlic, cover with lid, cook
for 3 – 4 minutes, stirring occasionally, un-
til onion has softened.
4. Add rice, mix well, cover with lid, cook for
2 – 3 minutes or until rice is glossy.
5. Stir in wine, cover and simmer for 2 – 3
minutes or until wine has been absorbed.
risotto setting
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button and
then the START|CANCEL button.
2. When it has automatically switched to the
KEEP WARM setting, which will take about
20 – 30 minutes, remove lid and stir
through remaining butter and half the par-
mesan.
Serve immediately topped with parmesan.
risotto al a funghi
Serves 4 – 6
ingredients
2 tablespoons oil
30 g butter
6 to 8 eschallots, finely chopped
400 g assorted mushrooms, sliced
350 g 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
Method
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 mi-
nute 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 sof-
tened 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 KEEP WARM set-
ting, which will take about 20 – 30 minu-
tes, remove the lid and stir through gra-
ted pecorino cheese and chopped sage
Season to taste with salt and pepper:
Serve immediately.
note: A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown, Portobello,
shiitake, field, oyster etc.
chicken risotto with pesto & ro-
cket
Serves 4 – 6
ingredients
30 g butter
300 g chicken breast fillet, thinly sliced
1 tablespoon oil