Risotto Mushroom

By Beefman-2

Ingredients

• 2 tbls olive oil
• 1 cup of sliced mushrooms, any type
• 2 cups of Arborio rice
• 1/2 onion, diced
• 2 garlic cloves, crushed
• 1 cup of white wine
• 3 cups of chicken stock
• 2 tbls of butter
• 1/2 cup of heavy cream
• 1/2 cup of shredded Parmesan cheese
• 1/4 cup of choped Italian parsley
• salt and peper to taste

Details

Servings 1
Preparation time 12mins
Cooking time 40mins
Adapted from aroma-housewares.com

Preparation

Step 1

Press Saute-Then-Simmer and add olive oil, garlic, mushrooms and onion. Saute until onions are soft, about 8 minutes.

Stir in rice. Add wine and cook until mostly absorbed. Add chicken stock and close the lid.

When the rice cooker beeps add cream, Parmesan cheese, butter and parsley. Stir to combine. Add salt and pepper to taste.

When the rice cooker beeps add the cream, Parmesan cheese, butter and parsley