1 1/2 Tbsp butter
1/2 Tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
1 cup arborio rice
1/2 cup vermouth
2 1/2 cups chicken or vegetable stock
8 button mushrooms, chopped
1/2 cup fresh parmesan cheese, grated (plus more to garnish)
2 Tbsp pine nuts (optional)
salt, to taste (may not be necessary if the stock is salty enough)
spring onion, chopped
rocket (optional)
Preheat the stock so that it is warm but not boiling.
Saute onion in butter and oil. Add raw rice, saute for 1 minute, stirring
constantly. Add vermouth, reduce. Add mushrooms and pine nuts, stir in.
Transfer to rice cooker and add stock. Set to cook. Stir after 10 minutes and
continue cooking. If the rice cooker switches to warm before the risotto is
done, stir it thoroughly, wait 1 minute, and then switch the rice cooker back to
cook. When done, let the risotto sit for a few minutes (with the rice cooker on
warm), then stir in cheese. Let sit for another couple of minutes, then stir in
spring onion. Serve and garnish with rocket.
