Luxurious Truffle Mushroom Cream Risotto Made with Cuckoo Twin Pressure Rice Cooker
#CuckooRiceCooker #TwinPressure #RiceCookerRecipe #TruffleMushroomCreamRisotto #CreamRisotto #EasyDinnerMenu
Experience the amazing culinary possibilities with the new Cuckoo Twin Pressure Rice Cooker! With its dual high-pressure and pressure-free modes, it perfectly handles everything from chewy and sticky textures to moist and fluffy grains. The ‘Open Cooking’ feature in the pressure-free mode is a game-changer, allowing you to add ingredients mid-cooking – pure convenience! Forget multiple pots; you can create a gourmet dinner with just the Cuckoo Twin Pressure. Today, we’re making ‘Truffle Mushroom Cream Risotto,’ featuring the deep, captivating aroma of truffle oil. Utilizing the rice cooker’s high-pressure ‘Quick White Rice’ and pressure-free ‘Healthy Porridge’ modes, anyone can easily make restaurant-quality risotto at home. The intuitive ‘Pressure/Pressure-Free’ indicator on the cooker’s handle makes mode selection a breeze.
Risotto Ingredients
- 8 fresh button mushrooms
- 3 shiitake mushrooms
- 50g oyster mushrooms
- 50g king oyster mushrooms
- 3 plump shrimp
- 4 cloves garlic
- 1/4 onion
- 1 cup (200ml) heavy cream
- 180ml milk
- 3 Tbsp grated Parmesan cheese
- 1/2 cup (approx. 50g) shredded mozzarella cheese
- 2 Tbsp butter
- 1/2 chicken stock cube (or 100ml chicken stock)
- 180ml water
- 1 cup (150g) rice
Risotto Seasoning
- 1/2 tsp fine salt
- Pinch of freshly ground black pepper
- 2 Tbsp truffle oil
- 1/2 tsp fine salt
- Pinch of freshly ground black pepper
- 2 Tbsp truffle oil
Cooking Instructions
Step 1
Begin by preparing all your risotto ingredients. Clean and trim the mushrooms. Peel and devein the shrimp. Finely chop the onion and mince the garlic. Slice the shiitake mushrooms.
Step 2
Rinse the rice thoroughly and place it in the inner pot of the rice cooker. Add water up to the ‘1’ mark for white rice, then close the lid.
Step 3
Turn the cooker’s handle to the ‘High Pressure’ mode. Select the ‘Quick White Rice’ menu and press the ‘High Pressure Cook’ button. The high-pressure function will cook the rice to a wonderfully sticky and flavorful consistency.
Step 4
Time to prep your aromatics and mushrooms. Finely mince the onion. Thinly slice the garlic. Remove the tough stems from the shiitake mushrooms and slice them thinly.
Step 5
Prepare the oyster and king oyster mushrooms by trimming the tough ends and separating them into bite-sized pieces. Slice 4 button mushrooms into neat halves or quarters.
Step 6
Peel and devein the shrimp, then cut them into 3 pieces each. Slice the remaining 4 button mushrooms into quarters.
Step 7
Melt about half a tablespoon of butter in a pan over medium heat. Add the quartered button mushrooms and sauté until they are nicely browned. Transfer the sautéed mushrooms to a separate dish.
Step 8
Add the remaining 1.5 tablespoons of butter to the same pan. Reduce the heat to medium and add the minced onion and sliced garlic. Sauté until fragrant and slightly softened, about 2-3 minutes.
Step 9
Increase the heat to high. Add the shrimp, sliced shiitake mushrooms, oyster mushrooms, king oyster mushrooms, and the remaining sliced button mushrooms to the pan. Stir-fry quickly for about 2 minutes until the shrimp turn pink and the mushrooms are tender-crisp.
Step 10
Once the rice is cooked, gently stir it in the inner pot. Add the sautéed vegetables and shrimp from the pan. Pour in the chicken stock, heavy cream, milk, Parmesan cheese, mozzarella cheese, salt, and pepper. Stir everything together until well combined. Close the lid.
Step 11
Now, turn the cooker’s handle to the ‘Pressure-Free’ mode. Select the ‘Healthy Porridge’ menu, set the cooking time to ’30 minutes,’ and press the ‘Pressure-Free Cook’ button. This slow cooking process allows all the flavors to meld beautifully.
Step 12
When cooking is complete, spoon the creamy risotto into serving bowls. Garnish with the reserved sautéed mushrooms and finish with a drizzle of aromatic truffle oil for a truly luxurious finish.
