Mushroom and parmesan risotto
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12 rates
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
4 people
125 g of round rice
200 g of mushrooms
60 g of parmesan
450 ml of water
1 chicken bouillon cube
200 ml of crème fraîche
1 pinch of salt
1 pinch of pepper
RECIPE STEPS
1
Prepare the mushrooms, by removing the stems. Rinely rinse them.
Using your food processor, slice them.
- 200 g of mushrooms
2
In the multifunction bowl of the Steam Cooker, put the rice and mushrooms then mix dry.
- 125 g of round rice
- 200 g of mushrooms
3
Add the salt, the pepper, the bouillon cube and the water.
- 1 chicken bouillon cube
- 450 ml of water
- 1 pinch of salt
- 1 pinch of pepper
4
Put 1 L of water in the steamer's tank and place the metal bowl in the steam basket.
Put the lid on and cook for 45 minutes at 100 °C.
5
Stir regularly with a spatula.
6
Pour in the fresh cream and parmesan at the last moment.
Mix and serve hot.
- 200 ml of crème fraîche
- 60 g of parmesan