Recipe: Rice Cooker Asparagus and Mushroom Risotto

RICE COOKER ASPARAGUS AND MUSHROOM RISOTTO

1 1/2 Tbsp. olive oil
1 1/2 Tbsp. butter
2 Tbsp. minced shallots
1 cup plus 2 Tbsp. medium-grain Arborio rice
2 ounces fresh mushrooms, sliced
3/4 pound fresh asparagus, trimmed, cut into 2-inch pieces
1 (14 1/2 ounces) can chicken broth plus water to equal 3 cups

TO FINISH:
2 tsp. unsalted butter
1/3 cup grated Parmesan
Salt

Set rice cooker for "quick cook" or regular cycle. Heat olive oil and 1 1/2 tablespoons butter in the cooker bowl until butter melts. Add shallots. Cook, stirring occasionally, until soft, about 2 minutes.

Stir in rice until grains are evenly coated. Cook, stirring occasionally, until grains are transparent except for a white spot on each, about 4 minutes.

Add mushrooms and asparagus; cook, stirring, 1 minute.

Stir in broth and water. Cover; reset for "porridge" cycle, or select the regular cycle and set a timer for 20 minutes. Cook until cooker switches to the "keep warm" cycle or the timer sounds; stir the risotto. The risotto should have only a little bit of liquid and the rice should be tender but with a bit of resistance to the tooth. Cook a few minutes longer if needed. (The risotto will hold an hour or so on the "keep warm" setting.)

TO FINISH AND SERVE:
Add the 2 teaspoons butter. Close the cover; let stand until butter melts. Stir in cheese and salt to taste.

Adapted from source: The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann