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Creamy Mushroom Risotto – Ninja Test Kitchen Recipe

Creamy Mushroom Risotto is a beloved Italian dish known for its rich flavour and decadently creamy texture. When prepared in the Ninja Test Kitchen, this comforting meal is quick and straightforward to make, allowing you to enjoy restaurant-quality risotto from the comfort of your own home.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 300g Arborio rice
• 150ml white wine (optional)
• 1 litre chicken or vegetable stock, hot
• 250g mixed mushrooms, sliced (e.g., button, shiitake, or cremini)
• 50g grated Parmesan cheese
• 30g unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Equipment:

• Ninja Foodi or Ninja Multi-Cooker
• Stirring spoon
• Ladle

Method:

1. Sautéing the Base: Begin by selecting the Sauté function on your Ninja Multi-Cooker. Add the olive oil and let it heat. Once hot, add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

2. Cooking the Mushrooms: Throw in the sliced mushrooms and cook until they start to brown, releasing their delicious juices—around 5-7 minutes. This step is crucial, as it builds the base flavour for your risotto.

3. Adding the Rice: Stir in the Arborio rice, coating it in the aromatic mix. Allow it to toast for about 2 minutes; this step enhances the nutty flavour of the rice.

4. Deglazing with Wine: If you’re using white wine, pour it in now and stir continuously until most of it has evaporated. This will add complexity to your risotto and balance the dish beautifully. If you opt to skip the wine, you can proceed to the next step.

5. Incorporating the Stock: Carefully ladle in the hot stock, stirring well to combine. Ensure the rice is submerged and set the Ninja to pressure cook on high for 6 minutes. Be mindful of the time; overcooking can lead to a mushy consistency.

6. Finishing Touches: After the pressure cooking cycle is complete, carefully release the steam. Open the lid and give the risotto a good stir. The rice should be creamy and al dente. Mix in the butter and grated Parmesan cheese, creating a luscious texture. Season with salt and freshly ground black pepper to taste.

7. Garnish and Serve: To serve, ladle the creamy mushroom risotto onto warm plates. A sprinkle of freshly chopped parsley not only adds colour but also freshness to each mouthful.

Pro Tips:

• Stock Temperature: Always ensure the stock is hot when adding it to the rice. Cold stock can shock the rice and disrupt the cooking process, preventing that creamy consistency we aim for.
• Experiment with Mushrooms: Feel free to experiment with different types of mushrooms or even add herbs such as thyme or rosemary for added depth of flavour.
• Vegan Variation: For a vegan version, replace the chicken stock with vegetable stock and use a plant-based cheese alternative.

Conclusion:

Creamy Mushroom Risotto made in the Ninja Test Kitchen is not only simple to prepare but is also a wonderfully satisfying dish that highlights the delightful versatility of mushrooms. Perfect for a midweek meal or a special occasion, this risotto is bound to impress family and friends alike. Enjoy this creamy delight with a crisp side salad or a glass of your favourite white wine for a true Italian experience at home!

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