Mushroom risotto in a multicooker
Description
It so happened that this year I managed to dry quite a lot of mushrooms, and my husband brought home some fresh chanterelles, so I decided to make something delicious—thus this simple mushroom risotto recipe for a multicooker was born. You can use absolutely any mushrooms here, and optionally add carrots or other vegetables—this certainly won't hurt the taste. Otherwise, it's just like regular risotto, except I didn't add wine since I didn't have any at home. Still, it turned out incredibly tasty, so if you have a multicooker, I'd be happy to share my recipe with you and tell you how
Instructions
- 1
Step 1
First of all, we need to soak the dried mushrooms in water for about 30-40 minutes. Then slice them into small pieces.
- 2
Step 2
Set the multicooker to the "baking" mode for 20 minutes, place the butter in the bowl and sauté the washed and cleaned chanterelles in it, then transfer them to a bowl.
- 3
Step 3
Now again in "baking" mode, set the time for 30 minutes. Place the onion, cut into small cubes, into the bowl and fry for 9 minutes with the lid closed.
- 4
Step 4
Then open the multicooker, add the rice to the onion, mix, close the lid, and fry for another 6 minutes.
- 5
Step 5
After 6 minutes, we need to add dried mushrooms and dill to the multicooker, pour in hot water or broth, and season with salt and pepper. Mix all the ingredients for a couple of minutes, then close the lid and continue cooking the risotto until the program ends. Then add the sautéed chanterelles and grated cheese to the multicooker, mix well and let it steep for a few minutes. Now the risotto is ready to be served.