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Creamy Fontina Risotto
with Mushrooms
This creamy risotto makes a marvelous side dish
or can be served as a first course.
Makes 6 cups (serves 12 as a side dish, 8 as a
first course)
5
teaspoons unsalted butter, divided
5
teaspoons extra virgin olive oil, divided
2
⁄
cup finely chopped onion or shallot
3
2
cups (Rice Cooker) Arborio rice
¾
cup dry white vermouth or other
dry white wine (not Chardonnay)
6
cups (standard liquid measure)
low-sodium chicken broth
12
ounces shiitake mushrooms, tough
stems removed, thinly sliced
½
teaspoon thyme
6
ounces shredded fontina cheese
1
teaspoon freshly ground pepper
chopped fresh thyme and Italian parsley
as garnish, optional
Place 3 teaspoons each of the butter and
olive oil in the cooking bowl of the Cuisinart
Rice Cooker/Steamer. Cover, turn on, and wait
one minute. Stir in the chopped onion and
cover; cook 1 minute. Add the rice; stir to coat
completely. Cover and cook 2 minutes. Stir in the
wine; cover. Cook 2 to 3 minutes until the wine is
completely absorbed. Add the chicken stock; stir.
Cover and cook until Rice Cooker switches to
Warm, about 35 to 40 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining
butter with the remaining oil in a 10-inch nonstick
skillet over medium high heat. When bubbling,
add the mushrooms, stir to coat, and cook,
stirring now and then until the mushrooms are
golden and slightly crispy.
When Rice Cooker switches to Warm, stir in the
shredded fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
Nutritional information per serving (½ cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g • fat 8g
• sat. fat 4g • chol. 21mg • sod. 117mg
• calc. 86mg • fiber 1g
Red Beans & Rice
This version of the traditional long-cooking New
Orleans dish can be made in less than 30 min-
utes in the Cuisinart
Makes 8 cups
8
ounces smoked chicken or turkey
andouille sausage*
cooking spray
2
cans (15 ounces each) red beans,
rinsed and drained
2
teaspoons good quality olive oil
6
tablespoons finely chopped onion
4
tablespoons finely chopped celery
6
tablespoons finely chopped green
bell pepper
2
cloves garlic, finely chopped
2
cups (Rice Cooker) long grain rice
1
teaspoon thyme
1
bay leaf
3
cups (standard liquid measure)
chicken stock
6
tablespoons chopped Italian parsley
Tabasco
®
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into ½-inch
pieces. Lightly coat the interior of the steaming
tray with cooking spray. Place the red beans and
sliced sausage into the steaming tray; reserve.
Insert the cooking bowl into the Cuisinart
Cooker/Steamer. Place the olive oil in the bowl,
cover, and turn on for 1 minute. Add the onion,
celery, bell pepper, and garlic; stir to coat with
oil. Cover and cook 3 to 4 minutes. Stir in the
rice and thyme. Stir until rice is opaque, 3 to 4
minutes. Tuck in the bay leaf and add the chicken
stock. Place the filled steaming tray on the bowl;
cover. Turn the Rice Cooker on and cook until it
switches to Warm, about 20 to 25 minutes. Let
stand at Warm for 5 minutes. Transfer beans and
sausage to a medium bowl; add cooked rice
mixture to the same bowl. Remove and discard
bay leaf. Gently toss rice mixture with beans
and sausage. Add parsley and toss to combine.
Transfer to a warmed bowl to serve. Serve with
hot sauce if desired.
*Smoked chicken or turkey andouille sausage
has much less fat than traditional pork andouille.
It can be found in many well-stocked grocery
stores. Smoked turkey kielbasa can be substi-
tuted.
Nutritional information per serving (½ cup):
Calories 265 (14% from fat) • carb. 43g • pro.13g
• fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg
14
Rice Cooker/Steamer.
®
or other hot sauce
®
• calc. 43mg • fiber 5g
®
Rice
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