Mushroom and Prosciutto Risotto
Mushroom and Prosciutto Risotto
Equipment
- Smart Multi-Cooker
Ingredients
- 1 french echalote (not a green onion) peeled but not chopped
- 1½ cube chicken stock
- 1⅔ cold water
- 3½ 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
Instructions
- 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.
Notes
If you need to reheat, do so at a low tempeture and stir regurlarely.
