Mushroom and Prosciutto Risotto

Mushroom and Prosciutto Risotto

Mushroom and Prosciutto Risotto

Course Plat Principal
Cook Time 21 minutes
Standing time 5 minutes
Total Time 26 minutes


  • Smart Multi-Cooker


  • 1 french echalote (not a green onion) peeled but not chopped
  • cube chicken stock
  • 1⅔ cold water
  • oz prosciutto cut into strips
  • 1 pkt mushrooms washed anc cut in 4
  • 1 cup Arborio rice
  • ¼ cup dry white wine
  • 1⅓ cup boiling water
  • 4 tbsp butter
  • 3 tbsp parmesan grated


  • Place the french echalote and 1 chicken broth cube in the Chop’N Prep Chef.
  • Pour the cold water into the Smart Multi-Cooker water reservoir.
  • Place the steamer strainer over the water reservoir and put mushrooms inside.
  • Place the rice and the wine in the semi-solid insert.
  • Chop the french echalote Chop’N Prep Chef with the remaining ½ chicken broth cube.
  • Place the insert of the Smart Multi-Cooker on the strainer and pour the rice, the content of the Chop’N Prep Chef, the white wine and boiling water.
  • Place the cover on Smart Multi-Cooker; cook in the microwave for 21 minutes at 80% power level. Let sit for 5 minutes.
  • Remove the cover add the butter and the parmesan to rice. Mix well.
  • Add the mushrooms and prosciutto, stir and serve hot.
  • For a creamier risotto, add ¼ cup of cream when adding the cheese.


If you need to reheat, do so at a low tempeture and stir regurlarely.


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