Rice Cooker Dried Mushroom Risotto

[Guest guest]

Here's another rice cooker risotto from the files. Untried.

Chupa

 

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Dried Mushroom Risotto

1/2 ounce dried mushrooms

1 3/4 cups hottest possible tap water

About 1 1/2 cups beef, chicken, or vegetable stock

1 tablespoon olive oil

1 tablespoon unsalted butter

1/2 cup minced onion

1/4 cup dry white wine

1 cup plus 2 tablespoons medium-grain risotto rice (superfine Arborio,

Carnaroli, or Vialine nano)

To Finish:

2 teaspoons unsalted butter, or more, if desired

2 tablespoons chopped fresh Italian parsley leaves

1/4 cup freshly grated Parmesan cheese, plus more for serving

Freshly ground black pepper

Salt

 

 

 

 

 

1. Place the mushrooms in a small bowl and add the hot water. Let

stand for an hour or longer. (Or combine the mushrooms and water in a

microwave-safe container, cover tightly with plastic wrap, and

microwave on high for 5 minutes. Let cool to room temperature.) When

mushrooms are soft, remove them from the liquid, squeezing gently to

extract as much liquid as possible. Slice the mushrooms into pieces

about 1/4 x 1 inch, discarding any tough stems. The exact size is not

important, but if you cut them too small, their flavor will not be as

intense. Carefully pour the mushroom soaking liquid into a measuring

cup, leaving any grit behind. (If the mushrooms were especially

gritty, you may want to pour the liquid through a coffee filter-lined

strainer, but in general this is not necessary.) Add the stock to the

mushroom soaking liquid to equal 2 cups.

 

2. Set the rice cooker for the Quick Cook or regular cycle. Place the

olive oil and butter in the rice cooker bowl. When the butter melts,

add the onion. Cook, stirring a few times, until softened, about 2

minutes. Stir in the wine and cook for 1 or 2 minutes. Add the rice

and stir until the grains are evenly coated and hot. Cook, stirring

occasionally, until the grains are transparent except for a white spot

on each, 3 to 5 minutes. Add the stock mixture and mushrooms to the

rice; stir to combine. Close the cover and reset for the Porridge

cycle, or for the regular cycle and set a timer for 20 minutes.

 

3. When the machine switches to the Keep Warm cycle or the timer

sounds, open the cover and stir with a wooden or plastic rice paddle

or wooden spoon. The risotto should be only a bit liquid and the rice

should be al dente, tender with just a touch of tooth resistance. If

needed, cook for a few minutes longer. This risotto will hold on Keep

Warm for up to 1 hour.

 

4. When ready to serve, add the butter. Close the cover for a minute

to let the butter melt. Stir in the parsely, cheese, a few grinds of

pepper, and salt to taste. Serve immediately.

 

Machine: Medium (6-cup) or large (10-cup) rice cooker; fuzzy logic or

on/off

Cycle: Quick Cook and/or regular or Porridge

Yield: Serves 4 to 5

 

 

Source: The Ultimate Rice Cooker Cookbook, posted by Alysah to

savorynotebook.blogspot

 

Formatted by Chupa Babi in MC:

 

Alysha: The resulting risotto was very flavorful, but too mushy. I

cooked it on the porridge cycle and followed the directions closely. I

like to have a nice grain to bite into. I'm not sure if the mushiness

was due to too much liquid, too long a cooking time or both. Next time

I try risotto in the rice cooker, I plan to try a little less liquid

and will try cooking it on the regular cycle for 20 minutes.