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STEAM AND FROTH YOUR WAY TO PERFECT MILK
This is a practical and convenient way to cook a risotto, as you do not have to attach yourself to the cooker for 25 minutes of stirring. The resulting texture of the rice is slightly different from stirred risotto, but it is still a warmly comforting dish, with lots of flavour. If you cannot find shiitake, use ordinary mushrooms. Large flat mushrooms will produce dark risotto.
15g (½ oz) dried wild mushrooms, e.g. ceps/porcini
70g (2½ oz) butter
1 onion, finely chopped
110g (4oz) mushrooms, sliced, or cubed if they are large
110g (4oz) shiitake mushrooms,
175g (6oz) risotto rice (e.g. Arborio, Carnaroli etc.)
140ml (¼ pint) white wine
2 tbsp grated Parmesan cheese, plus 4 tbsp to serve
You will need an oven-to-table dish approximately 25cm x 17cm, x 5cm deep (10 x 6½ inches,x 2 inches deep).
Soak the dried mushrooms in 570ml (1 pint) boiling water from the kettle for 30 minutes.
Keeping the water, strain and squeeze the mushrooms as dry as possible. Chop finely.
Melt the butter in a medium sized frying pan and gently fry the onion until soft and translucent, about 20 minutes, then add all
the mushrooms and cook for a further 10 minutes.
Preheat the oven to 150°C, set to Convection, rack position B.
Put the gratin dish in the oven to heat. Add the rice to the mushroom mixture and coat all over with the butter, adding an extra knob at this stage if necessary. Stir well.
Pour in the wine and the soaking water from the dried mushrooms, and bring to a simmer. Pour the
mixture into the heated gratin dish, and cook in the oven for 20 minutes.
Fork the Parmesan gently throughthe rice, and cook for a further 15 minutes.
Serve with the remaining Parmesan sprinkled on top.