Many Italian purists might argue that labeling anything cooked in a rice cooker as "risotto" borders on sacrilege. However, I'm here to tell you that this unconventional take on risotto is both delicious and incredibly straightforward. This beloved Italian dish has its roots in Northern Italy, particularly in regions like Lombardy and Piedmont. Dating back to the late 19th century, the first recorded risotto recipe showcases its enduring popularity. While the traditional method emphasizes meticulous stirring and gradual addition of broth, today's risotto variations cater to diverse tastes and cooking preferences. Whether you opt for the time-honored technique or this convenient adaptation, risotto remains a versatile star in Italian cuisine. So, prepare to enjoy the creamy goodness of mushroom risotto, and let's celebrate this culinary journey together!
Ingredients:
•1 cup Rice (rinsed)
•2 shallots (finely chopped)
•1.5 cups chicken broth
•1/2 cup white wine
•1/2 stick butter
•Salt and cracked pepper to taste
•2 cups Parmigiano Reggiano cheese, finely grated
•2 containers sliced shiitake mushrooms
•2 cloves garlic (minced)
•Juice of half a lemon
•Parsley and Parmigiano Reggiano for sprinkling
Instructions:
1. In your rice cooker, combine the rinsed rice, half of the finely chopped shallots, chicken broth, wine, butter, salt, and pepper to taste. Set the rice cooker to the "white rice" setting or follow your rice cooker's instructions for white rice.
2. While the rice is cooking, continue with the following steps: Heat some olive oil in the pan over medium-high heat. Add the mushrooms and cook until they are browned. Then add the rest of the finely chopped shallots and cook for a few more minutes until they become translucent, and finally, add the minced garlic. Add a splash of white wine and let it simmer until it mostly evaporates. Remove from heat and set aside.
3. When the rice has approximately 10 minutes of cooking time left, add the 2 cups of Parmigiano Reggiano to the rice cooker. Stir gently to incorporate these ingredients into the rice. Continue cooking.
4. Once the rice cooker finishes its cycle and the risotto is creamy and cooked to your desired consistency, fold in the sautéed mushroom mixture and lemon juice into the rice cooker. Make sure everything is well combined.
5. Garnish the mushroom risotto with chopped parsley and additional Parmigiano Reggiano cheese if desired.
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