Fusion Cooker Mushroom Risotto with Sweet Peas

"Don’t confuse the Fusion Cooker with a slow cooker. Let me show you the difference by walking you through the simple steps to make this delicious mushroom risotto. You are going to use the Fusion Cooker as a stovetop as well as a slow cooker for this recipe. First, use the waterless pot and select the “Cook” mode, level 4 as if you are cooking on the stove over medium-high heat. The waterless pot is your stockpot or saucepan in this case. You heat up 3 tablespoons extra virgin olive oil in the pot, then you sauté your onions and let it sweat for 2 minutes. Toast the Arborio rice at this point, in the same pot, until lightly browned. Now it’s time to add white wine. Keep stirring until the alcohol evaporates. Stir in mushroom and cook for 1-2 minutes."

NotesStovetop Method: Heat olive oil over medium-high heat in a large saucepan. Follow the instructions from step 2 to 5. Then add 1 cup broth in the pan and bring to a boil, stir constantly. Reduce heat to low and simmer until the broth is absorbed by the rice. Add 1 cup broth at a time, simmer until all broth is absorbed. Turn off the heat, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves.

Slow Cooker Method: Heat olive oil over medium-high heat in a large saucepan. Follow the instructions from step 2 to 5. Transfer to a slow cooker. Add 2 cups broth in the slow cooker. Cover and cook on high for 1.5 hours. Turn off the cooker. Stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves.

Preparation Time5 min

Cooking Time1 hr 40 min