Mushroom Risotto - Cuisinart CPC-800 Serie Manual Del Usuario

Put the oil and garlic in a small saucepan set
over medium heat. Cook until garlic is fragrant,
but not colored, 3 to 5 minutes. Remove from
the heat, add the remaining ingredients and
allow to cool. Cover and steep for 1 hour.
Strain into a jar or small serving/dipping bowl
(discard the garlic). The oil can be stored
at room temperature for 24 hours, or in the
refrigerator for up to 1 week (bring to room
temperature before serving).
Nutritional information per serving (2 teaspoons):
Calories 82 (98% from fat) • carb. 0g • pro. 0g
fat 9g • sat. fat 1g • chol. 0mg • sod. 12mg
calc. 2mg • fiber 0g
Lemon-Thyme Butter
The melted butter coats the artichoke leaves
perfectly, and the hint of lemon brightens up this
delicious dipping sauce.
Makes about ½ cup
8 tablespoons (1 stick) unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
½ teaspoon grated lemon zest
Pinch kosher salt
Put the butter in a small saucepan to melt.
Remove from heat and cool slightly. Add the
remaining ingredients and stir to combine.
Serve warm.
Nutritional information per serving (1 teaspoon):
Calories 67 (99% from fat) • carb. 0g • pro. 0g
fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg
calc. 1mg • fiber 0g
Hollandaise
This classic sauce can be made in a blender,
food processor or by hand, but we have found
in our testing that the hand blender is the
quickest and most foolproof way to prepare it.
Makes 1½ cups
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter, melted
and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into
the blending cup of a hand blender (or a tall,
shatterproof cup would work well). Slowly pour
the warm butter into the cup, carefully leaving
any white milk solids on the bottom of the pot
behind. Allow to rest for about 1 minute.
2. Insert the blending shaft into the blending cup
so that the blade guard touches the bottom of
the cup. Blend, using Low speed if available,
keeping the blade on the bottom. Once the
ingredients thicken and start to emulsify,
continue processing, using a gentle up-and-
down motion, until thick and all the ingredients
are incorporated.
3. If sauce is too thick, blend in warm water,
1 teaspoon at a time, until desired consistency
is achieved (approximately 2 tablespoons
water total).
4. Taste and adjust seasoning as desired. Serve
immediately or transfer to a double boiler to
keep warm.
Nutritional information per serving (1 tablespoon):
Calories 115 (97% from fat) • carb. 0g • pro. 1g
fat 12g • sat. fat 7g • chol. 76mg • sod. 109mg
calc. 6mg • fiber 0g

Mushroom Risotto

Fresh mushrooms star in this simple
yet flavorful risotto
Makes about 12 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium leek, thoroughly cleaned and
finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
16 ounces sliced cremini mushrooms
8 ounces sliced shiitake mushrooms
3 sprigs fresh thyme
3 cups Arborio rice
½ cup dry white wine
6 cups low-sodium chicken or vegetable
broth/stock
1 cup green peas
½ cup shredded fontina
(about 1¼ ounces)
1. Put the oil and butter into the cooking pot of
the Cuisinart
®
Brown. Once oil is hot and butter melted,
add the leek with ½ teaspoon of the salt and
pepper. Stir and cook until soft and fragrant.
Add the sliced mushrooms and thyme, and
cook until soft and browned at the edges.
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