Creamy Gruyere and Parmesan Risotto
By Fagor
Creamy Gruyere and Parmesan Risotto
By Fagor
Yield/Serves:
Makes 4 servings
- 2 tablespoons of sweet butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1½ cups Arborio rice
- 4 cups chicken stock
- 1 cup crated Gruyère cheese (4 ounces)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ cup heavy cream
Heat the butter, oil and garlic in the cooker on the SAUTé setting. Sauté the garlic until soft, but not brown, about 2 minutes.
Stir in the rice, making sure to coat it thoroughly.
Pour in the stock and heavy cream. Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Set the cooker to the RISOTTO setting.
Once rice cooker cycle is complete release pressure but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
Open the lid, stir in the Gruyère and Parmesan, and add salt to taste. Serve immediately.
Stir in the rice, making sure to coat it thoroughly.
Pour in the stock and heavy cream. Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Set the cooker to the RISOTTO setting.
Once rice cooker cycle is complete release pressure but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
Open the lid, stir in the Gruyère and Parmesan, and add salt to taste. Serve immediately.