This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Ingredients
4 cups chicken stock
40g dried mixed mushrooms
1 onion, finely chopped
2 cloves garlic, crushed
40g butter
1 tablespoon olive oil
350g Arborio rice
1 cup grated parmesan
Method
Place stock into a large microwave safe bowl or jug and heat on 100% power for 3 minutes. Remove and set aside
Soak dried mushrooms in 1 cup of the heated stock and set aside for 3 minutes to soften. Drain, reserving mushroom infused stock
Place onion, garlic, half the butter and olive oil into a 4 litres microwave-safe deep dish or bowl. Place into microwave and select 100% power and dial up 3 minutes. Press START button
Remove from oven and stir in mushrooms and select 100% power and dial up 2 minutes. Press START button
Add rice, hot stock and mushroom stock, cover with 3 layers of cling film or a microwave-safe lid, making sure to allow vent holes
Select SMART COOK RICE and use dial up 350g weight
Press START button
When cook time has finished, carefully remove lid and stir in remaining butter and half the parmesan. Season to taste with salt and pepper and serve immediately topped with parmesan
