Hollandaise; Mushroom Risotto - Cuisinart CPC-600N1 Serie Manual Del Usuario

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 8 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
10 ounces cremini mushrooms, sliced
5 ounces shiitake mushrooms, sliced
3 sprigs fresh thyme
2 cups Arborio rice
½ cup dry white wine
4 cups low-sodium chicken or vegetable
broth/stock
½ cup frozen peas
½ cup shredded fontina
(about 1¼ ounces)
1. Put the oil and butter into the cooking pot of
the Cuisinart
®
Sauté. 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.
2. Add the rice and stir to evenly coat with the
other ingredients. Cook until the outer edges
are translucent, but the middle is still opaque.
Add the wine and stir until the wine evaporates
and the pot is just about dry. Add broth and
remaining salt.
3. Secure the lid and select High Pressure. Set
the time for 3 minutes. When the tone sounds,
use Quick Pressure Release.
4. Once pressure is completely released, the red
indicator will drop. Remove lid and stir in the
peas and cheese.
5. Remove thyme stems, taste and adjust
seasoning as desired. Serve immediately.
Nutritional information per first-course serving (½ cup):
Calories 170 (19% from fat) • carb. 27g • pro. 5g
fat 4g • sat. fat 2g • chol. 8mg • sod. 388mg
calc. 34mg • fiber 1g
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Pressure Cooker and select