You’ve probably heard that risotto is difficult to make as well as time intensive. Traditionally, one had to stand at the stove stirring constantly while slowly adding broth. Not anymore. With the Aroma Turbo Rice Pressure Cooker, making risotto is faster, easier and best of all it cooks perfectly. Treat yourself and your family soon to this creamy and intensely flavored version made with shiitake mushrooms and Parmesan cheese.
1 ½ tbsp olive oil
½ tbsp butter
16 oz shiitake mushrooms, sliced
½ cup shallots, diced
1 garlic clove, minced
2 cups Arborio or other risotto rice
½ cup dry Vermouth
3 ½ cups chicken broth
½ tsp salt
½ cup heavy cream, warmed
¼ cup Parmesan cheese, grated
¼ cup fresh thyme or parsley, finely minced (optional)
Zest from fresh lemon
Heat the olive oil and butter in the inner cooking pot using the Poultry setting. When it is hot, add the sliced mushrooms and cook until most of the moisture has evaporated and the mushrooms are lightly browned. Stir in the shallots, garlic and rice and continue to cook for an additional 3 minutes. Add the vermouth. Cook for another minute or until it has evaporated and then add the chicken broth and salt. Close the lid securely and set the steam vent to “Airtight”. Set to high pressure and cook for 7 minutes. Carefully release the pressure. Stir the rice with any remaining broth and check to see if rice is al dente. (If needed, cook for an additional two minutes or until tender.) Stir in the cream and grated Parmesan cheese. Garnish with minced thyme, parsley or lemon zest and serve.