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  • Oct 27th 2015
  • 0 comment


  • 6 cups (1.5 litres) vegetable stock
  • 4 tbs olive oil
  • 40g butter
  • 1 onion, finely chopped
  • ¼ cup fresh Italian parsley, finely chopped
  • ¼ cup dry white wine
  • 500g mushrooms such as flats, Swiss Browns, Shiitake, roughly chopped
  • ½ tsp salt flakes
  • 2 cups (400g) Arborio rice
  • ½ cup (125ml) cream or coconut cream
  • ¼ cup grated Parmesan cheese
  • salt and freshly ground black pepper


  1. Bring stock to the boil in a large saucepan. Reduce heat to low; cover and keep warm.
  2. Set KitchenAid® Multi-Cooker to Risotto setting. Add 2 tbs olive oil and butter; heat on Risotto/Step 1 until mixture is bubbly. Add onion and parsley, cook 30 seconds stirring with KitchenAid® Stir Tower on low speed. Add wine; cook 5 minutes or until wine evaporates. Set Stir Tower to intermittent 2-minute setting. Add mushrooms and salt; cook about 10 minutes or until mushrooms and are lightly golden. Set mushrooms aside.
  3. Heat remaining olive oil in Multi-Cooker. Add rice; cook 2 minutes or until edges of rice become translucent, stirring with Stir Tower on low speed.
  4. Press button for Risotto/Step 2. Add ½ cup warm stock, cooking until stock is absorbed. Continue adding stock ½ cup at a time, cooking and stirring (with Stir Tower on low speed) after each addition of stock until stock is absorbed and used. Add mushrooms and stir until rice is creamy.
  5. Turn off heat; stir in cream or coconut milk and cheese. Season with salt and pepper. Serve immediately.