lemon juice to taste.
Serve immediately
.
MUSHROOM RISOTTO
Recipe by Silwood School of Cookery
Serves 6
500g mushrooms (one type or a
mixture)
olive oil, for frying
salt and pepper
30ml thyme, chopped
15ml parsley, chopped
1 small onion, chopped
1 stalk celery
2 cloves garlic, crushed
chilli to taste, finely chopped
2 cups Arborio rice
1
/2 cup dry white wine
5 cups chicken or vegetable stock
30g butter
45ml grated Parmesan
salt, freshly ground black
pepper and lemon juice to taste
1 Slice the mushrooms thinly. Select Sauté
and sauté in 15ml olive oil. When almost
cooked add thyme and 1 clove of garlic
and continue cooking. Season with salt,
pepper, parsley and lemon juice.
2 Remove the mushrooms, chop roughly
and set aside.
3 Sauté the onions in a little more olive oil.
When almost soft, add the celery, chilli
and remaining garlic, continue cooking
until vegetables are soft but not brown.
Add the rice and stir until translucent.
4 Add the wine, simmer on the Sauté
function until evaporated. Add 4
1
/2 cups of
the stock. Select High Pressure and set
the timer for 4 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Add the remaining
1
/2 cup stock and the
chopped mushrooms. Select Sauté and
simmer for approximately 5 minutes until
the rice is al dente.
Add the butter and
Parmesan. Adjust seasoning to taste with
salt, pepper and more lemon juice.
PEA AND MINT RISOTTO
Recipe by Silwood School of Cookery
Serves 6
60g butter
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, crushed
2 cups Arborio rice
2 cups frozen peas
5 cups chicken or vegetable stock
5ml mint, chopped
45ml grated Parmesan
salt and freshly ground black
pepper, to taste
1 Select Sauté and sauté the onion in 30g
butter. When almost soft, add the celery
and garlic, continue cooking until
vegetables are soft but not brown. Add
the rice and stir until translucent.
2 Add 4
1
/2 cups of the stock. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add the remaining
1
/2 cup stock and the
peas. Select Sauté and simmer for
approximately 5 minutes until the rice is
al dente. Add the remaining 30g butter,
mint and Parmesan. Adjust seasoning to
taste with salt and pepper.
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