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Risotto with mushrooms in a SINBO multicooker

You will need:

Multicooker

2 cups of rice,

3 cup water,

1 Tbsp. l. soy sauce,

500 g. Frozen or fresh mushrooms,

1 onion,

50 g. vegetable oil,

100 g. butter,

30 g. Cheese, salt and pepper to taste

Preparation

Defrost the mushrooms, finely chop them, shred the onion, put them in a bowl of a multicooker, add the vegetable oil. Roast in the pilaf mode.

Rinse rice until water is clear and add to the fried mushrooms and onion. Season with salt and pepper to taste, add water and soy sauce.

Mix all the ingredients together thoroughly. Continue to cook in the pilaf mode for 25 minutes more.

5 minutes before the end of cooking, place the pieces of butter on the risotto, sprinkle with grated cheese, stir.

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Comments: 3
  1. Skylar

    What is the recommended cooking time and temperature for making risotto with mushrooms in a SINBO multicooker, and are there any specific instructions or tips to ensure the best result?

    Reply
    1. Piper

      The recommended cooking time for making risotto with mushrooms in a SINBO multicooker is typically around 15-20 minutes. The ideal temperature to set the multicooker to is medium heat, which is around 300-350°F. To ensure the best result, it is important to continuously stir the risotto as it cooks to prevent sticking and ensure even cooking. Additionally, adding the broth gradually and allowing it to fully absorb before adding more will help to achieve a creamy and flavorful risotto. Adding Parmesan cheese and butter at the end of cooking will also enhance the flavor and creaminess of the dish. Experimenting with different types of mushrooms and seasonings can also elevate the dish to suit your taste preferences.

      Reply
  2. Julian James

    What type of mushrooms would be best to use in a SINBO multicooker to make a risotto?

    Reply
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