Manual Cuisinart CRC 400E (page 14 of 21) (English)

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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 3 cups (serves 6 as a side dish, 4 as a first

course)

2½ teaspoons unsalted butter, divided

2½ teaspoons extra virgin olive oil, divided

⁄

cup finely chopped onion or shallot

1 cup (Rice Cooker) Arborio rice

6 tablespoons dry white vermouth or

other dry white wine (not Chardonnay)

3 cups (standard liquid measure)

low-sodium chicken broth

6 ounces shiitake mushrooms, tough

stems removed, thinly sliced

¼ teaspoon thyme

3 ounces shredded fontina cheese

½ teaspoon freshly ground pepper

chopped fresh thyme and Italian parsley

as garnish, optional

Place 1½ 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 28 to 30 minutes, stirring 2 or 3

times during cooking.

While the risotto is cooking, heat the remaining

teaspoon of the butter with the remaining tea-

spoon of the oil in a 10-inch nonstick skillet over

medium high heat. When bubbling, add the mush-

rooms, 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 minutes

in the Cuisinart

Rice Cooker/Steamer.

Makes 4 cups

4 ounces smoked chicken or turkey

andouille sausage*

cooking spray

1 can (15-ounce) red beans, rinsed

and drained

1 teaspoon good quality olive oil

3 tablespoons finely chopped onion

2 tablespoons finely chopped celery

3 tablespoons finely chopped green

bell pepper

1 clove garlic, finely chopped

1 cup (Rice Cooker) long grain rice

½ teaspoon thyme

1 bay leaf

1½ cups (standard liquid measure)

chicken stock

3 tablespoons chopped Italian parsley

Tabasco

or other hot sauce

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

Rice

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 18 minutes. Let stand at Warm for

5 minutes. Transfer beans and sausage to a medi-

um 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 substituted.

Nutritional information per serving (½ cup):

Calories 265 (14% from fat) • carb. 43g • pro.13g

• fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg

• calc. 43mg • fiber 5g

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Cuisinart CRC 400E Manual

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